2 pounds (1 kg) red snapper or other fresh fish fillets
1 teaspoon salt
1 lime or lemon, cut in half
oil for deep frying
2 tomatoes, chopped
1 tablespoon oil
2 onions, chopped
¼ cup yoghurt
1 tablespoon garlic/ginger paste or;
3 garlic cloves, mashed
1 piece fresh ginger, size of walnut; minced

Cut the fish into 2-inch (5 cm) cubes.
Rub with lime or lemon, salt very lightly, and let marinate for ½ hour.
Deep-fry fish to a golden colour, drain on paper towels and keep warm.
In a separate wok or heavy skillet saute the onions in 1 tablespoon oil over medium heat
until they take on a rich colour, about 10 minutes.

Drain any oil from the pan and add the yoghurt to the onions.
Puree in food processor or blender
Return the puree to the pan, and over medium heat, stir constantly for 3 minutes.

Add the garlic/ginger paste and bhoona over medium heat, for 10 minutes.
When mixture is well browned (but not scorched) add the tomatoes and the dry masala.
Bhoona, stirring constantly until thickened.

Dry Masala

1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon tumeric
½ teaspoon red pepper flakes
or ½ teaspoon ground cumin
chopped coriander
leaves for garnish

 
                       

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