Tender fish slices cooked in yoghurt

Servings: 8

Author:

Indian [/cuisines/indian/]

Fish & Seafood [/ingredients/fish-seafood/]

Instructions

1 Marinate the fish pieces in turmeric powder, aniseed powder, and dry ginger
powder for 1 hour.
2 Heat the ghee / oil in a wok (kadhai) and fry the fish, one piece at a time. Fry
until the pieces change colour. (Do not overcook.) Remove with a slotted spoon
and drain the excess oil on absorbent paper.
3 In the same ghee / oil add the ginger paste, dry red chillies, cumin seeds,
coriander powder, and red chilli powder. Fry for 1 minute.
4 Reduce heat and add yoghurt and cook until the ghee / oil separates from the
masala. Add the fish slices and salt. Stir and simmer, keeping the wok covered,
until the fish is well coated with the masala, and becomes tender.