Ingredients:

• 1 lb – King Fish, cut into 2-inch pieces
• 2 cups – onion, chopped
• 2 tbsp – ginger-garlic paste
• 1 cup – thick yogurt
• 2 – Bay Leaves
• 1 tsp – Poppy Seeds
• 1/2 tsp – Coriander seeds
• 1/2 tbsp – Cumin seeds
• 1/2 tsp – Fennel seeds
• 8 to 10 – whole black pepper
• 1 tbsp – Kashmiri chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 4 – almonds, soaked in water
• 1/2 tsp – Saffron
• 2 tbsp – warm Milk
• 1/4 cup – coriander leaves, chopped
• Salt to taste
• 3 tbsp – oil/ghee

Method:

1. Wash the fish thoroughly.
2. Marinate the fish with salt and 1/2 tsp turmeric powder.
3. Soak saffron in warm milk and keep aside.
4. Dry roast the poppy, cumin, coriander, fennel and pepper seeds.
5. Grind these in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, Kashmiri chilli powder, almonds with 1/4 cup water and blend well to a fine paste.
6. Heat 2 tbsp oil/ghee in a non-stick skillet and shallow fry the fish on both sides till it attains a golden brown colour on both sides.
7. In the same pan, add the remaining oil/ghee, add the bay leaves and the spice paste and saute well on medium heat till it is brown and aromatic and the raw smell of the spices vanish.
8. Add the yogurt while stirring on low heat and keep stirring till the ghee/oil separates.
9. Add 2 cups water and bring to a boil, next add the fish pieces, salt and cook covered for 10 to 12 minutes on low heat.
10. Stir in the saffron milk and chopped coriander leaves, cover and cook for another 3 to 4 minutes.
11. Serve hot with rice or paratha.
12. Recipe Courtesy: http://www.onlyfishrecipes.com/

Recipe courtesy of Sonali Pradhan