Methi Fish Masala

Ingredients

• Fish (red snapper or tilapia) - 1/2 kg
• Shallots - 10 whole
• Garlic - 10 clove
• Green chilies - 3 whole
• Ginger - 2 tsp
• Tomatoes - 3 whole
• Onion - 2 whole
• Onion - 2 whole
• Turmeric powder - 1/4 tsp
• Red chili powder - 3 tsp
• Fish curry masala - 1 1/2 tsp
• Cumin powder - 1/2 tsp
• Tamarind sauce - 1/2 cup
• Dried fenugreek leaves - 1 1/2 tbsp
• Coriander leaves - 3 whole
• Yogurt - 1 1/2 tbsp
• Cream - 1/4 cup
• Salt
• Oil
• Water - 1 cup

Instructions

1. 1Marinate the fish with turmeric powder, red chili powder, and salt for 10 minutes, then heat oil and deep-fry the pieces until golden brown; transfer to a plate and keep aside.
2. 2Slice 2 of the onions and fry them in a little oil until deep golden brown; set the fried onions aside for the sauce.
3. 3In a blender, combine the shallots, garlic, ginger, 2 tomatoes, and the fried golden-brown onions and blitz to a smooth paste.
4. 4Heat 2 tbsp oil in a pan, add the chopped onions and 1 tomato, and sauté until soft and translucent.
5. 5Add the ground paste to the pan and cook for 5 minutes, stirring occasionally until the raw smell disappears.
6. 6Add fish curry masala (1 1/2 tsp), cumin powder (1/2 tsp), and the remaining red chili powder, and sauté well so the spices are fragrant and coated in the paste.
7. 7Season with salt to taste and add the tamarind sauce, then bring the mixture to a boil and let it cook on low flame for 15 minutes to deepen the flavors.
8. 8Meanwhile, in a small pot bring 1 cup of water to a boil, add the dried fenugreek leaves to soften, then strain and discard the water.
9. 9Stir the softened fenugreek leaves into the simmering sauce to release their aroma.
10. 10Add the fried fish and 2 sprigs of coriander leaves to the sauce and cook over low heat for another 10 minutes so the flavors meld and the fish heats through.
11. 11Gently fold in the cream and yogurt, mixing carefully so the fish stays in whole pieces.
12. 12Add the remaining coriander leaves, remove the pan from the heat, and allow the curry to stand for 30 minutes before serving with rice or roti.