Ingredients:
- 2 tbsp Ghee
- 125 ml Cream
- 750 gms Tomatoes
- 1 tbsp Lemon juice
- ˝ tsp Chilli powder
- 1 tsp Garam Masala
- 3 tsps ground Cumin
- Salt according to taste
- 200 gms Onion, sliced
- 4 pods Garlic, crushed
- ˝ tsp ground Cinnamon
- 2 tsps Coriander powder
- 1 tbsp grated fresh Ginger
- 4 Cardamom pods, bruised
- 750 gms boneless Fish fillets
- 2 tbsp chopped Coriander leaves
Method:
- Cut fish into 4 cm pieces.
- Heat ghee in large pan; sauté onion until brown and tender.
- Add garlic, ginger, spices and salt, cook stirring until fragrant.
- Add tomatoes, cream and lemon juice; simmer uncovered, for about five minutes or until the sauce is slightly thickened.
- Add fish; simmer, covered, about 10 minutes or until fish is tender. Just before serving sparkle with coriander.
Serves: 4
Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.