Fish karahi

• Fish preferably singhara. 2 kg cut in small pieces after deboning.
• Onion cut into rings
• Tomatoes. 8
• Ginger garlic paste. 2 tablespoons
• Ginger cut into elongated pieces 1/2 cup
• Lemon juice 2 tablespoon
• Coriander leaves chopped one cup
• Green chillies. Six deseeded and chopped
• Black pepper 2 teaspoons
• salt two small teaspoons
• Oil. One cup
• Turmeric one teaspoon
• Zeera one teaspoon
• Ajwain one teaspoon
• Garam masala one teaspoon

METHOD:

1. Take a karahi or wok and place it on medium flame.
2. Pour onion it and fry the fish to a light golden color.
3. Take the fish out and put ginger garlic paste I the oil.
4. Fry and add tomatoes chopped into the mixture.
5. Fry and keep cooking it till it becomes pasty I nature, oil separates.
6. Now add salt, turmeric, black pepper, ajwain, zeera to the mixture.fry for some time.
7. Take care not to use too much spoon or the fish will break.
8. After about half an hour, sprinkle the wok with coriander chopped, green chillies, garam masala and serve with boiled rice.