Ingredients

• 1/2 kg - fish pieces, any firm white fish
• 30 g - malai (cream)
• 30 g - almonds, blanched and ground with water
• 60 g - yoghurt
• 120 g - ghee
• 60 g - onions, thinly and evenly sliced
• 12 g - red chillies, powdered
• 12 g - coriander seeds, powdered
• 18 g - ginger, scraped and ground
• 12 g - garlic, ground
• 1.5 tsp - cumin seeds, powdered
• 1 two inch - cinnamon stick, powdered
• 15 ml - kewda water
• 12 g - salt

How to Make Mahi Benazeer

• 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, 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.