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Ingredients :
500 g fish fillets
2
tablespoons ghee
1
medium onion, chopped finely
3
cloves garlic, chopped finely
2
tablespoons fresh cilantro leaves, chopped
1
teaspoon ground cumin
1
teaspoon ground turmeric
1.5
teaspoon chili powder
1
large ripe tomato, chopped
1
1/2 teaspoons garam masala
Salt to taste
Lemon juice to taste
Method :
Wash the fish fillet well and pat dry with
paper towels. Cut the fish fillet into serving pieces. Heat a wok with
the ghee and saute the onion, garlic and cilantro on low heat. Stir
until the onion is soft and golden. Add the cumin, turmeric and chili
powder. Stir until the spices are cooked. Add the tomato, garam masala,
and salt. Fry, stirring until the tomato is cooked to a pulp. Add lemon
juice and check whether if additional salt is required to taste. Put the
fish pieces into the tomato gravy, spooning it over the fish. Cover and
simmer for about 10 minutes or until the fish is cooked. Serve hot with
rice.
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