Fish pieces cooked in thick rich tomato gravy.AFGHANI FISHIngredientFish, cut into piecesSalt to tasteLemon juice2 medium onions8-10 garlic cloves1-2 inch ginger, sliced8-10 cashewnuts1 tbsps ghee1 ½ cups tomato puree1 ½ tsp red chilli powder1 tsp coriander powder 2-3 tbsps fresh creamGinger juliennes for garnishFresh coriander for garnishMethod1. Mix together fish, salt, lemon juice and set aside for 10-15 minutes.2. Grind onion, garlic, ginger, cashewnuts with a little water into smooth paste.3. Heat ghee in non-stick pan, add prepared onion mixture sauté for 4-5 minutes.4. Add tomato puree, cover and cook for 4 -5 minutes. Add red chilli powder, coriander powder and salt to taste and mix well. Add fresh cream and mix. 5. Add fish pieces and cover and cook for 4 -5 minutes.6. Add dried fenugreek leaves and remaining cream and mix well. Turn of the heat.7. Place live coals in a steel bowl and add a few cloves. Place the bowl in the pot of fish and add some ghee into it. Cover and let smoke infuse for 8-10 minutes.8. Remove the bowl of coal. Transfer the Afghani fish into a serving bowl.9. Garnish with ginger juliennes and fresh coriander and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
***********************
ingredients***********************
