Marinade 1 kg fresh fish of you choice (cleaned , washed and dried) with a mixture of the ingredients below:
1 tbs ginger & garlic paste
1 tbs chilli powder
1 tbs dhania jeera powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp powdered food colouring
1 tbs chicken tikka paste
1 tbs oil
1 tbs lemon juice
Salt n pepper to taste
Rub fish well and then refrigerate for a minimum of 1 hour.
Fry in shallow, hot oil for a +- 4 minutes on each side until done to the way you like it.
Splatter a tsp each of mustard and jeera seeds in oil.
Add and fry 1 chopped onion, 2 stems curry leaves, 5 dry red chillies, 1 tsp tumeric, 1/4 tsp hing (asafoetida) and 5-10 cloves of fresh garlic.
Wash pink dhall properly and add to spices.
Cover with water and cook on medium heat, adding water when necessary. Stir often.
Will be done in +- 30 minutes.
Add a Tbs butter and season.
TIP: Add salt once dhall is cooked as salt lengthens the cooking time of lentils
Fry 1 onion, 5 green chillies, 1/2 tsp jeera seeds, curry leaves, 1 bayleaf and 6 garlic gloves in oil for a few minutes.
Add a 1 tsp chillie powder, 1/2 tsp tumeric, 1 tsp dhania jeera powder once onion is fried and cook on low for +- 5 mins.
Add 6 grated tomatoes or 1 can chopped tomatoes and cook for +- 15 mins.
Prepared, tried and tested by: Irene Dasari