Easy Microwave Makhani Fish Curry

Easy Microwave Makhani Fish Curry is a popular Indian Side Dish
Author :
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Microwave
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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

Method

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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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