Ingredients

• 1 lb - Tilapia, cut into 1-inch cubes
• 1/2 cup - yellow onion, chopped
• 3/4 cup - tomato, chopped and pureed
• 3 cloves - garlic
• 1-inch piece - ginger
• 1 tsp - cumin seeds, roasted
• 1 tsp - red crushed pepper
• 1 tsp - garam masala powder
• 1/2 tsp - dried fenugreek leaves/kasoori methi
• 1 tbsp - yogurt
• 1.5 tbsp - tomato ketchup
• 1/2 cup - milk
• A bunch - coriander leaves, chopped
• Salt to taste
• 2 tbsp - butter

How to Make Easy Microwave Makhani Fish Curry

• Wash the fish thoroughly, cut into 1-inch cubes and keep aside.
• Dry roast the cumin seeds, and grind together with ginger and garlic to make a coarse paste.
• In a microwave oven-safe dish, add 2 tbsp butter, and heat for 30 seconds on 100% power.
• Add the ginger, garlic and cumin seed paste, and cook for 2 minutes on 100% power, making sure to stir in between.
• Add the chopped onions and cook for another 2 minutes on 100% power.
• Stir the onions in between.
• Once the onion turns translucent, add the pureed tomato, tomato ketchup, dried fenugreek leaves, crushed red pepper and mix well.
• Cook for 3 minutes on 100% power; make sure to stir in between.
• Add yogurt, fish and salt, and mix well.
• Cook for 2 minutes on 100% power.
• Add milk and gently stir the pieces into the gravy.
• Check for salt and cook for another minute on 100% power.
• Be very gentle while stirring, as the fish is more than half cooked now and tends to break.
• Sprinkle garam masala, add the chopped coriander leaves, and let the curry sit in the heat inside the microwave for some time.
• Serve hot with rice/pulao/fried rice, goes well with chapattis and parathas too.
• Recipe Courtesy: http://www.onlyfishrecipes.com/