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08-28-2009, 12:45 PM
Ingridients:
1/2 kg Finger Fish (Salmon)
1/2 Cup Vinegar
1 tsp. Salt
1/2 Cup Oil
2 Medium Onions
1 tsp Garlic Paste
1 tsp. Ginger Paste
1/2 Cup Tomato Puree
2 tbsp. Yogurt
1/2 tsp. Chilli Powder
1/2 tsp. White Cumin Powder
Alwain
Onionseeds
Turmeric Powder
Methi Dana
Coriander Leaves to Garnish
Salt to taste
how to cook:
Put vinegar and salt on the fish. Leave for 15 minutes. Wash well with water. Chop onions and coriander leaves. Make tomato Puree. Heat Oil in a wok (Karahi). Add ginger, garlic paste and fry a little. Add onions. Fry till soft. Add tomato puree and yogurt. Cook till masala separates from oil. Add fish and rest of the ingredients. Cook on low heat for 10 minutes. Put Wok on Tawa for 15 minutes on very low flame. Sprinkle chopped coriander and serve hot with nan.
Preparation time: 15-20 Minutes. Cooking time: 35-40 Minutes. Serves: 4 Persons
1/2 kg Finger Fish (Salmon)
1/2 Cup Vinegar
1 tsp. Salt
1/2 Cup Oil
2 Medium Onions
1 tsp Garlic Paste
1 tsp. Ginger Paste
1/2 Cup Tomato Puree
2 tbsp. Yogurt
1/2 tsp. Chilli Powder
1/2 tsp. White Cumin Powder
Alwain
Onionseeds
Turmeric Powder
Methi Dana
Coriander Leaves to Garnish
Salt to taste
how to cook:
Put vinegar and salt on the fish. Leave for 15 minutes. Wash well with water. Chop onions and coriander leaves. Make tomato Puree. Heat Oil in a wok (Karahi). Add ginger, garlic paste and fry a little. Add onions. Fry till soft. Add tomato puree and yogurt. Cook till masala separates from oil. Add fish and rest of the ingredients. Cook on low heat for 10 minutes. Put Wok on Tawa for 15 minutes on very low flame. Sprinkle chopped coriander and serve hot with nan.
Preparation time: 15-20 Minutes. Cooking time: 35-40 Minutes. Serves: 4 Persons