Fish Makhanwala

Ingredients for 4 servings:

• 750 g plaice fillet(s)
• 2 tbsp ghee (clarified butter)
• 2 onions, sliced
• 4 garlic cloves, squeezed
• 400 g tomatoes (peeled)
• 400 g tomatoes, pureed (Passato di Pomodoro)
• 2 beefsteak tomatoes
• 125 ml cream
• 1 lemon(s), juice
• 2 tbsp coriander greens, chopped
• 4 cardamom pods, crushed
• 2 tsp coriander powder
• 3 tsp cumin powder
• ½ tsp cinnamon powder
• ½ tsp cayenne pepper
• 1 tsp garam masala
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Indian fish dish Punjabi style

Cut the fish into pieces. Heat ghee in a large pan and fry the onions and garlic until browned. Then add the spices and mix well. Add the pelati, passato, and diced tomatoes and bring to a boil. Add the cream, followed by the lemon juice. Let everything reduce slightly. The longer it cooks, the thicker the sauce will become. Add the fish and simmer gently for another 10-15 minutes, until the fish is cooked through. Sprinkle with coriander and serve with rice.