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½ kg - fish (any firm white fish)
120 gms -
30 gms - malai (cream)
60 gms -
30 gms -
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
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.