Pakistani Fish Curry

This recipe was submitted by christina lewis in this week's thursday magazine. Looks very good! Preparation time includes marinating time.

Heat oil in a pot.

Add onions and saute until brown.

Grind the onions.

Put the ground onions in a large mixing bowl.

Add yoghurt to the ground onions.

Add fish pieces to this , mix well and marinate the fish in this mixture for 2 hours.

In the same oil which was used to saute the onions , add the methi seeds.

Allow to sizzle a bit , then remove them once they turn brown.

Add ginger-garlic paste to the same oil.

Saute until the raw smell is gone.

Add red chilli and turmeric powders.

Mix well and continue to stir-fry for a few minutes.

Add the marinated fish pieces.

Add half a glass of water and mix well.

Keep on low flame for 10 minutes.

Garnish with corriander leaves.

Serve hot with chappatis.

kingfish, onions, ginger-garlic paste, turmeric powder, red chili powder, low-fat plain yogurt, fenugreek seeds, oil, fresh coriander leaves