Ingredients:

• 70 ml – oil
• 350 g – fish
• 200 g – Yoghurt
• 4 – red chilli, whole
• 2 g – panchphoran
• 10 g – Ginger Garlic paste
• 35 g – besan
• 5 g – chilli powder
• 10 g – coriander powder
• Salt to taste
• 7 pieces – Curry leaves
• 10 g – Coriander leaves
• 2 g – chopped Ginger
• 5 g – cumin powder
• 4 g – Punjabi Garam Masala

Method:

1. Beat the yoghurt with besan, salt and red chilli powder. Keep aside.
2. Heat oil, add panchphoran, chopped ginger, curry leaves and ginger garlic paste. Stir fry.
3. Add coriander powder, chilli powder and cook for some time.
4. Add the yoghurt mixture and cook till the raw flavours of the besan go.
5. Add fish and cook for some time.
6. Add cumin powder and Punjabi garam masala.
7. Check the seasoning. Garnish with chopped coriander leaves.
8. Serve with steamed rice

Recipe courtesy of Chef Amit