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Ingredients
2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste
grind to paste10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)1 cup coriander
1 inch ginger
Method
Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.
2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste
grind to paste10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)1 cup coriander
1 inch ginger
Method
Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.
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