Thursday, April 25, 2013
Fresh Fish Steaks / Fillets - 4 (I used red snapper here)
Mustard Oil - 2 tbsp
Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 4
Bay Leaf - 1
Red Onion - 1 small, finely grated
Plain Whole Milk Yogurt - 1 cup
Water - 1/2 cup
Gramflour / Besan - 1 tsp (optional)
Green Chili - 4 or 5, depending on your taste
Raw Sugar - 1/2 tsp
Apply a little bit of turmeric and salt to the fish pieces and keep aside. Beat the yogurt well. Add a tsp of besan, salt, sugar, turmeric, mix well and keep aside
Heat a heavy bottomed pan. Add mustard oil and once the oil is hot, add the whole spices and half the green chilies. Then add the grated onion and cook on low fire till the onion begins to caramelize.
Make some space in the middle of the pan, increase the heat and add the fish steaks. Cook for 2 minutes and once the bottom begins to brown, flip carefully and cook on the other side for a minute more.
Remove the pan from the heat and keep aside for a few minutes. Slowly add the yogurt mixture and remaining green chilies and bring the pan back to low heat. Do not move the fish pieces much as they tend to break easily. Gradually increase the heat on cook on medium heat till the gravy reaches desired consistency. You could also reduce the gravy considerably and make it a dry curry.
Serve hot with steamed rice.