Cut into fish into small cubes. Marinate them with yogurt and garlic paste for 15-20 minutes. Heat ghee in a non stick pan. Add salt, black peppercorns and the marinated fish pieces without the marinade. Saute till the fish gets almost cooked.
Add ginger paste and tomato puree and mix well. Add coconut milk and mix lightly.Add a pinch of turmeric powder to cashewnut paste and mix. Add this to the fish gravy. Remove the pan from heat, add the remaining fish marinade, mix and keep it covered for 2-3 minutes. Add fresh cream and mix well. Garnish with coriander leaves and cashewnuts and serve hot.
तैयारी का समय : ३१-४० मिनट
खाना पकाने के समय : ३१-४० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.