Fish Makhanwala
A community recipe by CobyNot tested or verified by Nigella.com
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Cut fish into 4cm pieces. Heat ghee in large pan, cook onion, stirring, until lightly browned. Add the garlic, ginger, spices and salt. Cook stirring until fragrant. Add unstrained crushed tomatoes, cream and juice, simmer uncovered for about five minutes or until the sauce is slightly thickened. Add fish, simmer, covered for about ten minutes or until fish is tender. Just before serving sprinkle with coriander.
Cut fish into 4cm pieces. Heat ghee in large pan, cook onion, stirring, until lightly browned. Add the garlic, ginger, spices and salt. Cook stirring until fragrant. Add unstrained crushed tomatoes, cream and juice, simmer uncovered for about five minutes or until the sauce is slightly thickened. Add fish, simmer, covered for about ten minutes or until fish is tender. Just before serving sprinkle with coriander.
Introduction
This is such an easy and mild curry, it's been a favourite with guests at my dinner table for years.
METRIC MEASURES *Australian tablespoons are 20ml, I suggest for 15ml spoons, you just heap them a little:)
This is such an easy and mild curry, it's been a favourite with guests at my dinner table for years.
METRIC MEASURES *Australian tablespoons are 20ml, I suggest for 15ml spoons, you just heap them a little:)
Ingredients
Serves: 4
Metric
Cups
- 750 grams white fish fillets
- 2 tablespoons butter / ghee
- 1 large onion (sliced)
- 4 cloves garlic (crushed)
- 1 tablespoon fresh ginger (grated)
- 4 cardamom pods (bruised)
- 2 teaspoons ground coriander
- 3 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- 2 teaspoons salt
- 2 cans chopped tomatoes
- 125 millilitres cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander (chopped)
- 26½ ounces white fish fillets
- 2 tablespoons butter / ghee
- 1 large onion (sliced)
- 4 cloves garlic (crushed)
- 1 tablespoon fresh gingerroot (grated)
- 4 cardamom pods (bruised)
- 2 teaspoons ground coriander
- 3 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- 2 teaspoons salt
- 2 cans diced tomatoes
- 4 fluid ounces cream
- 1 tablespoon lemon juice
- 2 tablespoons cilantro (chopped)
Method
Fish Makhanwala is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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