Mahi Benazeer

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Mutton Seekh Kabab, Best Parsi Kolmi Kebab, Easy Spicy chicken kebab

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4

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.