Masala fry fish curry

Name: Masala fry fish curry
Total time: 1800 s
Yield: 5 people
Cuisine: Pakistani
Ingredients: 1 kg fish; Cooking oil; Sabz mirchen; 1 bada piyaz chop kiya hua; 3 medium tamater chop kiye hue; 1 tsp safed zeera; Namak; 1/2 tbsp lal mirch powder; 1 tbsp dhania powder; 1 tsp haldi powder; 1/2 tsp garam masala powder; 1 lemon juice; 2 tbsp lehsan adrak ka paste; 1 tsp kasuri methi; Sabz dhania

Hammad Nadeem @HammadNadeem

Sadiqabad, Pakistan.

Really simple and mouth-watering recipe!

Hammad Nadeem @HammadNadeem

Sadiqabad, Pakistan.

Really simple and mouth-watering recipe!

Saved

Ingredients

30 mins

5 people

1 kgfish
Cooking oil
Sabz mirchen
1bada piyaz chop kiya hua
3medium tamater chop kiye hue
1 tspsafed zeera
Namak
1/2 tbsplal mirch powder
1 tbspdhania powder
1 tsphaldi powder
1/2 tspgaram masala powder
1lemon juice
2 tbsplehsan adrak ka paste
1 tspkasuri methi
Sabz dhania

Saved

Steps

30 mins

1

Fish ko namak lagakar thori der rakhne ke baad wash kar ke haldi powder aur lemon juice laga kar half fry krlen.
2

Karahi ko medium flame par rakhen aur usmen 1/2 cup oil shamil karein aur sath hi safed zeera bhi shamil krden.
3

Jab zeere ki khushboo uthne lage to usmen piyaz aur sabz mirchen shamil karein aur piyaz ka colour change hone tak pkaen.
4

Jab piyaz ka colour change hone lage to usmen lehsan adrak ka paste shamil karein aur 1 min mazeed pkaen.
5

Tamater shamil karein aur sath hi namak, lal mirch powder, haldi powder, dhania powder aur kasuri methi shamil karein aur mix krne ke baad 2 tbsp pani shamil karein aur 3 mins low flame par dhak kar pkaen taake masala achi trhan bhun jae aur tamater bhi soft hojaen.
6

3 mins baad open karein aur flame medium krden aur garam masala powder shamil kar ke 2 mins mazeed pkaen.
7

Jab masale mein se oil separate hojae to 1 cup pani shamil karein aur ubaal ane ke baad usmen half fry ki hui fish shamil karein, mix karein aur 10 mins medium-low flame par dhak kar pkaen.
8

Akhr mein sabz dhania shamil karein aur fish curry ko dish out krlen.