Afghani Fish - SK Khazana

Ingredients list for Afghani Fish - SK Khazana

• 400 grams Fish fillets cut into 2 inch pieces
• to taste Salt
• 1 tablespoon Lemon juice
• 2 Medium onions quartered
• 8-10 Garlic cloves
• iu-1 inches Ginger sliced
• 8-10 Cashewnuts
• 1 1/2 tabl teaspoon Ghee
• 1 1/2 cups Tomato puree
• 2 teaspoons Red chilli powder
• 1 teaspoon Coriander powder
• 4 tablespoons Yogurt
• 1 teaspoon Dried fenugreek leaves (kasuri methi)
• 1 tablespoon Fresh cream
• a few Coal pieces
• 3-4 Cloves
• for garnish Ginger strips
• 1 for garnish Fresh coriander sprig

Method

1. Take fish pieces in a bowl, add salt and lemon juice, mix and set aside for 10-15 minutes.
2. Put onion, garlic, ginger, cashew nuts and sufficient water in a blender jar and blend into smooth paste.
3. Heat 1½ tbsps ghee in a non-stick deep pan, add the ground mixture and sauté for 4-5 minutes.
4. Add tomato puree, mix well, cover and cook for 8-10 minutes. Add red chilli powder, coriander powder and salt, mix well and sauté till the mixture comes to a boil.
5. Add yogurt and mix well. Add fish pieces, mix well, cover and cook for 5-10 minutes.
6. Add dried fenugreek leaves and fresh cream and mix well. Turn off the heat.
7. Place hot coals in a steel bowl and place it in the pan. Place cloves over the coal and pour 1 tsp ghee over them. Cover and let the smoke infuse for 3-4 minutes.
8. Remove the bowl of coal. Transfer the Afghani fish into a serving bowl. Garnish with ginger strips and a fresh coriander sprig. Serve hot.