- Ready in: 30 to 40 minutes
- Serves: 3
- Complexity: medium
- Origin: Indian Recipes
Ingredients
- 4 big pieces of Tilapia ( sufficient to serve 3 to 4)
- 1 medium onion, makes about 3 tbsp heapful
- 1" piece of ginger, makes almost 1 tsp paste
- 1/2 cup plain yogurt
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- 1 cinnamon
- 2 to 3 green cardamom
- 3 to 4 cloves
- 1 Bay leaf
- 2 green chilies, with very little heat, mostly used for flavor
- 3/4 tsp sugar
- Salt, to taste
- Oil, as required
Directions
- Marinade the fish pieces with salt and 2 pinches of turmeric. Keep marinated for 10 to 15 minutes. Fry the fish pieces well to a bright golden brown color on both sides, in 2 tbsp of oil.
- In a bowl, add 1/2 cup of curd with 1/4 tsp of red chili powder , 1/2 tsp of coriander powder and 1 tsp of turmeric powder with 1/2 cup of water , beat lightly to get a smooth texture.
- Grind the ginger and green chilies together to make a coarse paste. Prepare the onion paste. Roughly grind the cinnamon, cardamom and cloves.
- Heat 1 n half tbsp of oil, add the Bay leaf and the ground garam masala, once fragrant, add the ginger and chili paste, fry for a minute or two. Next and the onion paste and sugar and fry until it starts to leave oil.
- Before adding the curd, allow the spice mix cool down for about 2 to 3 minutes so that the curd won't curdle. Next add half a cup of water , add salt, let cook covered until it comes to a boil.
- Add the Fish pieces , cover and let it simmer on medium low heat for 4 to 5 minutes or until you get a thick, smooth and creamy consistency.
- Serve hot with plain white rice or fried rice or pulao.
