Balti Fish Curry

Ingredients

• 900 g thick fish fillets and cut into large chunks
• 2 fresh bay leaves
• 2/3 c ghee or veg. oil
• 2 large onions chopped
• 1/2 tbs salt
• 2/3 c water
• fresh cilantro

Marinade

• 1/2 tbs. garlic and ginger paste
• 1 fresh green chilli,seeded and chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tst ground turmeric
• 1/4 1/2 tsp chilli powder
• 1 tsp water salt

To make the marinade

• Mix all the marinade ingredients to make a paste.
• Add the fish chunks and smear with the marinade.
• Tuck the bay leaves underneath, cover and let to marinate in the fridge for at least 30 minutes up to 4 hours.

Direction

• Remove the fish from the refrigerator 15 minutes before you intend to start cooking.
• Melt the ghee in a kahari,wok or large skillet over medium-high heat.
• Add the onions, sprinkle with the salt, and cook, stirring frequently for 8 minutes, or until very soft and golden.
• Gently add the fish and bay leaves to the pan and stir inwater.
• Bring to boil, then immediately reduce the heat and cook the fish.
• Spooning the sauce over the fish and carefully moving the chunks around, for 4-5 minutes, or until they are cooked through and the flesh flakes easily.
• Adjust the seasoning, if necessary, and garnish with cilantro sprigs