Ingredients:

• 1 kg (2.2 lb) Fish, cut into boneless pieces
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1 tsp (2 g) Carom (ajwain) seeds
• 100 g (3 1/2 oz) Onions, chopped
• 2 tsp (12 g) Ginger (adrak), chopped
• 4 Green chillies, chopped
• 1 tsp (2 g) Red chilli powder
• 1 tsp (1 1/2 g) Coriander (dhaniya) powder

For The Gravy:

• 1/4 cup (50 g) 1 3/4 oz Ghee
• 4 tsp (24 g) Garlic (lasan) paste
• 2 tsp (3 g) Coriander powder
• 1 tsp (2 g) Red chilli powder
• 4 Green chillies, chopped
• 2 tbsp (48 g) 1 3/4 oz Ginger, julienned
• 100 g (3 1/4 oz) Tomatoes, julienned
• 1 tsp Dry fenugreek (kasoori methi) powder
• Salt to taste
• 500 g (1.1 lb) Tomatoes, chopped
• 1 tsp (2 g) Garam masala
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped

Method:

• For the gravy, heat the ghee in a wok (kadhai); add garlic paste and saute for a few minutes.
• Add all the other ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens. Remove from heat and keep aside.
• Heat the ghee on a griddle (tawa); add the fish pieces and saute till half done. Remove the fish pieces to the sides of the griddle.
• Add carom seeds and saute. Add onions along with all the ingredients and the fried fish. Stir-fry for a few minutes. Stir in the gravy and cook till the gravy dries.
• Sprinkle garam masala and green coriander. Remove from heat and serve hot.