Pakistani Fish Curry

• 1/2 kg kingfish
• 100 g onions
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 100 g low-fat plain yogurt
• 1/2 teaspoon fenugreek seeds (methi)
• 3 tablespoons oil or 3 tablespoons ghee
• 2 tablespoons fresh coriander leaves, chopped,for garnishing

1. Heat oil in a pot.
2. Add onions and saute until brown.
3. Grind the onions.
4. Put the ground onions in a large mixing bowl.
5. Add yoghurt to the ground onions.
6. Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
7. In the same oil which was used to saute the onions, add the methi seeds.
8. Allow to sizzle a bit, then remove them once they turn brown.
9. Add ginger-garlic paste to the same oil.
10. Saute until the raw smell is gone.
11. Add red chilli and turmeric powders.
12. Mix well and continue to stir-fry for a few minutes.
13. Add the marinated fish pieces.
14. Add half a glass of water and mix well.
15. Keep on low flame for 10 minutes.
16. Garnish with corriander leaves.
17. Serve hot with chappatis.

kingfish, onions, gingergarlic, turmeric powder, red chili powder, lowfat plain yogurt, fenugreek seeds, oil, fresh coriander leaves

Taken from www.food.com/recipe/pakistani-fish-curry-67449 (may not work)