Afghani Fish | Sanjeev Kapoor Khazana



Fish pieces cooked in thick rich tomato gravy.

AFGHANI FISH

Ingredient

Fish, cut into pieces
Salt to taste
Lemon juice
2 medium onions
8-10 garlic cloves
1-2 inch ginger, sliced
8-10 cashewnuts
1 tbsps ghee
1 ½ cups tomato puree
1 ½ tsp red chilli powder
1 tsp coriander powder
2-3 tbsps fresh cream
Ginger juliennes for garnish
Fresh coriander for garnish

Method

1. Mix together fish, salt, lemon juice and set aside for 10-15 minutes.
2. Grind onion, garlic, ginger, cashewnuts with a little water into smooth paste.
3. Heat ghee in non-stick pan, add prepared onion mixture sauté for 4-5 minutes.
4. Add tomato puree, cover and cook for 4 -5 minutes. Add red chilli powder, coriander powder and salt to taste and mix well. Add fresh cream and mix.
5. Add fish pieces and cover and cook for 4 -5 minutes.
6. Add dried fenugreek leaves and remaining cream and mix well. Turn of the heat.
7. Place live coals in a steel bowl and add a few cloves. Place the bowl in the pot of fish and add some ghee into it. Cover and let smoke infuse for 8-10 minutes.
8. Remove the bowl of coal. Transfer the Afghani fish into a serving bowl.
9. Garnish with ginger juliennes and fresh coriander and serve hot.

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23 Responses

  6. We must be honest when putting up a recipe for others. Just because you have cashew, yogurt, kasuri methi it doesn't make it Afghani Fish. Please research before using the term Afghani. That is the minimum we can expect from professional chefs.

    I find so many recipes just for the sake of it. Maybe you want to make money through number of hits in you tube.

    You need to be honest to the people for whom you make these videos

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