Machli Ka Saalan / Fish Curry

1/2 kg boneless singhada fish
6-7 tbs mustard oil
1/2 tsp methi seeds
1 tsp ginger - finely chopped
1 tsp turmeric powder
3 tsp coriander powder
1 small bowl curd
1/4 tsp red chilli powder
3 tsp almond paste
salt - to taste
5-7 tbsp water
1/2 tsp kasuri methi
1/2 tsp sugar
3 tsp cream
2-3 tsp coriander leaves

Lightly roast the badam and soak it in water for a while.
Then grind it to a paste and keep aside.

Heat oil in a pan and add the methi seeds and ginger paste.

When it turns brown in colour, mix the turmeric powder, coriander powder and red chilli powder with the curd and pour it in the pan.

Cook for two minutes, then add the almond paste and stir.

Now mix in the fish and salt. Pour in the water and cook for 4-6 mins or till done.

Add the kasuri methi, sugar and cream, stir again.

Garnish with coriander leaves and serve.

Courtesy: Marut Sikka and Chef Mohammad Ilyas