Mahi Be-Nazeer

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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5

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.