Ghaliyeh Maahi Recipe

Ingredients

12-14 slices of fish (King fish or salmon)
4 onions, finely chopped
2 large bunches of fresh fenugreek (methi)
1 bunch of fresh coriander
2 pods garlic, finely crushed
3-4 green chillies, finely crushed
2-3 green chillies, slit
1 tsp turmeric powder
1 cup tamarind water (approx 12 cup tamarind soaked in 34 cup water and strained)
3 tbsp wheat flour
10-12 cherry tomatoes
14 cup olive oil
salt to taste

Method

Sauté four finely chopped onions in a good amount of olive oil.
When the onions turn slightly pink add to it two bunches of very finely chopped fresh fenugreek (methi) and one bunch of finely chopped fresh coriander.
Fry well on low flame until mno longer bitter.
Then add to it a paste of finely crushed garlic and turmeric powder, and a few green chillies.
Add salt to taste.
Then add to it tamarind water (as sour as one would like).
Make a smooth paste of 3 tbsp of wheat flour and water.
Add the wheat flour paste to the gravy, bring it to a boil adding water to it to make it a thin gravy.
When the gravy comes to a boil, add 2-3 whole slit chillies and a few cherry tomatoes.
Bring it to a boil and add to it the fish slices, cook on low flame until fish is tender. Do not overcook.
Make sure you have dried the fish with a paper towel after washing so it has no smell, before adding it to the gravy.
Serve the gravy separately in a large bowl. This is eaten with tandoori bread.
Place the fish slices in another dish.