The recipe I am giving here is adapted from ‘Only Fish recipes‘. Sonali’s fish recipes are to die for. Unfortunately, she has not been active since past three 4 months or so. She went MIA sometime in June and hasn’t been back. Hopefully everything is OK at her front.
Her recipe calls for microwave cooking. I tried that. While I found it delightful,my family wasn’t too crazy about it. So I went the traditional way and cooked it the way it’s normally cooked, but this time I used Sonali’s recipe as the base.
Fish Makhani - Fish in creamy sauce
Author: Minnie@thelady8home (adapted from Only Fish recipes)
Ingredients
- 1 lbs Tilapia, cut into 1" cubes and marinate with ½ tsp salt
- ½ cup of onions chopped fine
- 2 tbsp tomato paste thinned with ¼ cup of water/ ½ cup of fresh tomato puree
- 1 tbsp of yogurt whipped
- 1 tbsp of tomato ketchup
- ½ cup of milk
- Salt, to taste
- 2 tbsp of olive oil
- 1 tbsp butter
- 1 tsp fresh cream
Make a paste of the following with 1 tbsp of water:
- 1 tsp red crushed pepper
- 1 tsp garam masala powder
- ½ tsp dried fenugreek leaves/kasoori methi
Coarsely grind the following:
- 3 cloves of garlic
- 1" piece of ginger
- 1 tsp of cumin seeds roasted
- !To garnish
- Fresh coriander leaves
Instructions
- Fry the Tilapia pieces lightly in oil. Keep aside.
- Add butter to the oil and fry ginger garlic and cumin paste.
- Add onions.
- When they become translucent, add the masala paste.
- Fry for 30 seconds, and then add tomato puree.
- Cook till oil leaves sides.
- Lower the flame and add whipped yogurt.
- Add salt to taste.
- Stir, now gently add the fish. Turn them over to coat them evenly with the gravy.
- Cook for a minute, then add milk.
- Cover and cook for 2 more minutes.
- At this point, stir very gently, else the fish will break.
- Garnish with coriander leaves and cream and serve hot.
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