Ingredients

• ½ kg - fish (any firm white fish)
• 120 gms - ghee
• 30 gms - malai (cream)
• 60 gms - yoghurt
• 30 gms - almonds blanched and ground with water
• 60 gms - onions, thinly and evenly sliced
• 12 gms - red chillies, powdered
• 12 gms - coriander seeds, powdered
• 18 gms - ginger, scraped and ground
• 12 gms - garlic, ground
• 1.5 gms - cumin seeds, powdered
• 4 gms - cardamoms, powdered
• 4 cloves, powdered
• 2" piece cinnamon stick, powdered
• 15 ml - kewada mixture
• 12 gms - salt

How to Make Mahi Be-Nazeer

• Skin the fish and cut into 2-inch x 2-inch pieces.
• Wash thoroughly and dry completely on paper or cloth.
• Add malai, almonds, yoghurt and salt to the fish, and mix well.
• Marinade for half an hour.
• Heat the ghee and fry sliced onions to a golden brown.
• Remove, grind and keep aside.
• In the same ghee, add red chillies, onions, coriander seeds, ginger and garlic and bhunao (stir fry) twice.
• Add fish, fried ground onions, and stir well.
• Cook on medium heat, uncovered. Do not add water.
• Stir occasionally and gently not to break the pieces.
• When cooked, add all the remaining ingredients and stir gently.
• Simmer on low heat till ghee films the surface of the gravy.