Ingredients:
½ kg
boneless singhada fish
6-7 tbs
mustard oil
½ tsp methi
seeds
1 tsp ginger
– finely chopped
1 tsp
turmeric powder
3 tsp
coriander powder
1 small bowl
curd
¼ tsp red
chili powder
3 tsp almond
paste
Salt to
taste
5-7 tbsp
water
½ tsp kasuri
methi
½ tsp sugar
3 tsp cream
2-3 tsp
coriander leaves
Method:
Lightly
roast the badam and soak it in water for a while. Then grind it to paste and
keep it aside. Heat oil in a pan and add the methi seeds and ginger paste. When
it turns brown in color, mix the turmeric powder, coriander powder and red
chili powder with the curd and pour it in the pan. Cook for two minutes, then
add the almond paste and stir. Now mix in the fish and salt. Pour in the water
and cook for 4-6 mins or till done. Add the kasuri methi, sugar and cream and
stir again. Garnish with coriander leaves and serve.