Quick Sindhi Raswali Machi ( Sindhi Fish Curry) - cooking recipe

Ingredients

1 pomfret fish, cut into 5 or 6 large pieces
5 tomatoes, chopped
3/4 cup cilantro
5 -6 green chilies
1 1/2 tablespoons ginger, chopped
3 tablespoons oil
1 bay leaf
4 -5 green cardamoms
10 -15 cloves garlic
1 teaspoon red chili powder
7 teaspoons salt
1/2 teaspoon turmeric powder
1 1/2 teaspoons coriander powder
1 teaspoon kasuri methi, dry
water, as required for gravy

Preparation

Cut the fish into 5-6 pieces.
Apply 2 tsps of salt on it.
Now wash the fish in water and keep aside.
Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside.
Heat oil in a large non-stick skillet.
Add the bay leaf, green cardamoms, garlic flakes and the paste.
Stir well.
Cook on medium flame till the oil starts leaving the sides of the pan.
Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired.
Mix well.
Add the fish pieces.
Cook for 3-4 minutes on medium flame.
Serve hot with steamed white Basmati rice.