Ingredients:
- Water as required
- Sirka (Vinegar) 3 tbs
- Fish (Rohu) 750g
- Tamatar (Tomatoes) 3 medium
- Water ½ Cup
- Cooking oil ½ Cup
- Methi dana (Fenugreek seeds) 1 tsp
- Pyaz (Onion) sliced 3 large
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Zeera powder (Cumin powder) 1 & ½ tsp
- Tandoori masala 1 & ½ tbs
- Dahi (Yogurt) whisked ¾ Cup
- Water ½ Cup or as required
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hari mirch (Green chillies) slit 3
- Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add water,vinegar & mix well.
Add fish,dip properly and let it rest for 10-15 minutes then strain & set aside.
In a saucepan,add tomatoes,water & bring it to boil,cover & cook for 3-4 minutes.
Turn off the flame and remove skin.
In blender jug,add tomatoes along with water,puree tomatoes & set aside.
In a wok,add cooking oil,fenugreek seeds & mix well.
Add onion,mix well & fry until golden.
Add pureed tomatoes,ginger garlic paste & mix well.
Add salt,turmeric powder,coriander powder,red chilli powder,cumin powder,tandoori masala,mix well & cook for 1-2 minutes.
Add yogurt,mix well & cook until oil separates (2-3 minutes).
Add water and mix well,cover & cook on medium flame for 4-5 minutes.
Add fish pieces & mix gently.
Add dried fenugreek leaves,fresh coriander and green chillies,cover & cook on low flame until fish is tender (12-15 minutes).
Garnish with green coriander and serve with rice!
Ajza:
- Water as required
- Sirka (Vinegar) 3 tbs
- Fish (Rohu) 750g
- Tamatar (Tomatoes) 3 medium
- Water ½ Cup
- Cooking oil ½ Cup
- Methi dana (Fenugreek seeds) 1 tsp
- Pyaz (Onion) sliced 3 large
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Zeera powder (Cumin powder) 1 & ½ tsp
- Tandoori masala 1 & ½ tbs
- Dahi (Yogurt) whisked ¾ Cup
- Water ½ Cup or as required
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hari mirch (Green chillies) slit 3
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein pani aur sirka dal ker mix ker lein.
Machli dal ker properly dip ker lein aur 10-15 minutes kliya chor dein phir strain ker ka side per rakh dein.
Saucepan mein tamatar aur pani dal ker ubal lein aur dhak ker 3-4 minutes kliya paka lein.
Chulha bund ker dein aur skin ko remove ker lein.
Blender jug mein tamatar pani ka saath dal dein aur puree tayyar ker lein & side per rakh dein.
Karahi mein cooking oil aur methi dana dal ker ache tarhan mix karein.
Pyaz dal ker ache tarhan mix karein aur golden ho janay tak fry ker lein.
Tamatar ki puree aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Namak,haldi powder,dhania powder,lal mirch powder,zeera aur tandoori masala dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Dahi dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Machli ka pieces dal ker gently mix ker lein.
Kasuri methi,hara dhania aur hari mirchein dal ker dhak dein aur halki ancch per machli gul janay tak paka lein (12-15 minutes).
Hara dhania sa garnish ker lein aur chawal ka saath serve karein!
