Fish Makhani is just what its name suggests - fish in a delicious, thick, creamy sauce. Serve it on a bed of plain boiled rice or better still, team it with Kaali Daal.
- Add whole garam masala in the muslin cloth and tie it . Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 2 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone. Add colour giving chilli or Kashmiri red chilies, green chilies, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
- Let it cool down, remove the sachet using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil, switch off the flame.
- Take fish pieces in a plate and sprinkle chili powder, turmeric powder, coriander powder, salt and all purpose flour, squeeze the lime juice and coat the masala on both sides of the fish, heat butter in a pan, add marinated fish and shallow fry them and add makhani gravy. Cook this along with fish and add cream mix it and serve this with saffron rice.