Ingredients

For the Marinade:-

• 1 tbsp Curd, yoghurt (thick)
• 1 tsp Fresh lemon juice
• 1/2 tsp Salt
• 1/4 tsp Cumin powder
• 1/4 tsp Ginger garlic paste
• 1 tbsp Chicken tandoori masala (I use Everest)
• 1/2 tsp Kasoori meethi (Dry fenugreek leaves)
• Orange food color (optional, I used it)

Other Ingredients:-

• 2 Fish slices (I used 2 large fish slices, without bones)
• 1 large Onion (Grind into paste)
• 4 large Tomatoes (ripe, grind into puree)
• 1 tsp red chili powder
• 1/4 tsp Garam masala
• Pinch or few drops Orange food color (optional, I used it)
• Salt (as required)
• 1 tbsp Coriander (finey chopped)

Instructions

Marinate and Fry Fish:-

• 1 Wash fish.
  
• 2 Cut fish into an inch size pieces.
  
• 3 Prepare the marinade using ingredients under 'For the Marinade'.
  
• 4 Marinate the fish pieces in the paste for at least 30 minutes.
  
• 5 In a pan, add oil and shallow fry the fish pieces.
  
• 6 It has to be semi dry. Keep it aside. (Keep the remaining marinade aside).
  

Prepare Gravy:-

• 7 In a pan, add 2-3 tbsp oil, fry the onion paste till raw smell goes away. Fry the tomato puree for about 10-15 minutes. Add food color. Add the chili powder and garam masala. Fry for a minute.
  
• 8 Add the fried fish pieces and 1/4 cup water along with the remaining marinade that was kept aside. Cook till gravy thickens. Adjust the salt.
  
• 9 Sprinkle with chopped coriander.
  
• 10 Serve hot with naan or parathas. (See recipe notes below).
  

Recipe Notes

• Click here for Butter Garlic Naan Recipe.
• Click here for Laccha Paratha Recipe.