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
