Another interesting tomato and butter gravy based dish with fish as a main ingredient.
Fish Fillets (Sole or Singhada) 2nos
I used Basa Fillets in this preparation – it really gelled with the curry
Salt to taste
Red Chilli Powder ½ tsp
Turmeric ¼ tsp
For Makhani Gravy
Ginger Garlic green chilli paste 2 tsp
(mix in a couple of green chillies in ginger and garlic and crush it in a pestle)
Tomatoes (pureed – you can deseed it if you want) 6 medium sized
Degi Mirch Powder 2tsp
Cumin Powder 1tsp
Garam Masala powder 1tsp
Salt to taste
Sugar (to balance the sourness of tomatoes) 1-2 tsp
Cashew nut paste around 50gm
Cream (Optional) 1-2tbsp
Firstly, cut the fish fillets into big chunks and marinade with Salt, Red Chilli powder and Turmeric for 10 minutes. Then grill the pieces of fish on a griddle (or non stick tawa) with some butter on medium heat for 2-3 minutes on both sides. Keep these aside.
Now prepare Makhani gravy – melt butter in a pan, and add ginger garlic and green chilli paste. Bhunno it for a couple of minutes, then add the tomato puree. Cook it on medium heat for a couple of minutes and add Degi Mirch powder and cumin powder along with salt to taste. Cook this masala till the butter separates from the masala. Add sugar and balance the sourness of the tomato gravy. Now add cashewnut paste and little water and mix well. Cook for 5-6 minutes till specks of butter is visible. Now adjust the seasoning and add garam masala to the gravy. Add cream (optional). Now add the fish fillets to the gravy and cook on medium heat till the fish is cooked completely. Serve hot.
– Jaspreet Nirula