Ingredients

Method

Rub in 1 tsp turmeric and 1 tsp salt into the fish steaks and set aside for at least 10 minutes.

Make a paste with ONE of the onions, sliced ginger and garlic in the mini chopper with a lille water. Slice the other onion and set aside.

Heat the oil till very hot in the wok or pan. Flash fry the fish on a high heat till browned but not cooked through, removing to a plate as each piece is done. Do not overcrowd the pan.
Leave the oil in the pan, adding more if necessary.

Into the same hot oil, add the dried red chillies, cardamom pods, cloves, bay leaves and cinnamon, fry till swollen and darkened slightly.

Immediately add the sliced onions, fry them till medium golden brown.

Now add the ginger-garlic-onion paste, chilli powder, remaining turmeric and salt, stir and fry for a further 10 minutes or till the oil separates.

Lightly whisk the yogurt with the sugar and 2 tbsp water. On a low heat now, add the yogurt to the masala in the pan, with the raisins if using. Mix in gently but thoroughly. Simmer for a minute.

Add the fish steaks and green chillies to this sauce and simmer gently, spooning the sauce over the fish steaks rather than risk breaking up the delicate fish, until just cooked through.

* >>>Serve with plain boiled rice and a green vegetable dish like Chorchori. * >>>Reheat gently without boiling.