Although, I have tried out quite a few Punjabi recipes for fish over the last few months, I was not quite happy with the outcome. Invariably, the gravy used to appear too basic. To make it rich, this time around I used the cashew nut paste. It came out really well and here I am sharing it with you!
Preparation time - 30 minutes (includes the time used to partially fry the fish)
Cooking time - 20 minutes
Ingredients:
Fish - 1 kg, cut into curry sized pieces. ( I used Seer fish)
Onions - 2, medium sized, roughly chopped
Shallots - 1/2 cup, chopped
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Tomato puree - 1 tbsp
Water - 1 cup
Salt - to taste
Ghee (an Indian variant of clarified butter)- 10 tbsp
Cumin seed powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Cashew nuts - 1 cup
Coriander leaves - a handful, chopped
Method:
1. Cut the fish into curry-sized pieces.
2. Heat ghee in a frying pan and lightly fry the fish pieces on both the sides. Remove them from oil and drain them on absorbent kitchen paper. keep aside.
3. Grind the roughly chopped onions into a fine paste. Keep aside.
4. Soak the cashew nuts in warm water for 15 minutes. Grind them into a fine paste. Keep aside.
5. In the same frying pan used to fry fish, saute the chopped shallots till they turn golden brown.
6. Now, add the cumin powder, turmeric powder and garam masala powder and saute well for a minute.
7. Add the onion paste, ginger and garlic pastes and tomato puree. Saute till the ghee starts to separate.
8. Now, add the water and salt and mix well.
9. When the gravy starts to boil, add the partially fried fish pieces. Cook on medium heat for 5 minutes.
10. Lastly, add the cashew nut paste. Mix well and cook for another 5 minutes and remove from heat.
11. Garnish with chopped coriander leaves. Serve hot with ghee rice or Indian breads.
Preparation time - 30 minutes (includes the time used to partially fry the fish)
Cooking time - 20 minutes
Ingredients:
Fish - 1 kg, cut into curry sized pieces. ( I used Seer fish)
Onions - 2, medium sized, roughly chopped
Shallots - 1/2 cup, chopped
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Tomato puree - 1 tbsp
Water - 1 cup
Salt - to taste
Ghee (an Indian variant of clarified butter)- 10 tbsp
Cumin seed powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Cashew nuts - 1 cup
Coriander leaves - a handful, chopped
Method:
1. Cut the fish into curry-sized pieces.
2. Heat ghee in a frying pan and lightly fry the fish pieces on both the sides. Remove them from oil and drain them on absorbent kitchen paper. keep aside.
3. Grind the roughly chopped onions into a fine paste. Keep aside.
4. Soak the cashew nuts in warm water for 15 minutes. Grind them into a fine paste. Keep aside.
5. In the same frying pan used to fry fish, saute the chopped shallots till they turn golden brown.
6. Now, add the cumin powder, turmeric powder and garam masala powder and saute well for a minute.
7. Add the onion paste, ginger and garlic pastes and tomato puree. Saute till the ghee starts to separate.
8. Now, add the water and salt and mix well.
9. When the gravy starts to boil, add the partially fried fish pieces. Cook on medium heat for 5 minutes.
10. Lastly, add the cashew nut paste. Mix well and cook for another 5 minutes and remove from heat.
11. Garnish with chopped coriander leaves. Serve hot with ghee rice or Indian breads.
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