Machli Ki Karahi by Zubaida Tariq

Ingredients:

• Fish 1 kg
• White vinegar 1/2 cup
• Tomatoes 4
• Red chili flakes 1 tbsp
• Green chilies 8
• Ginger garlic 1 tbsp
• Ginger 2 inch
• All spice powder 1 tsp
• White cumin 1 tsp
• Coriander seeds 1 tsp
• Crushed black pepper 1 tsp
• Yogurt 1/2 cup
• Lemons 3
• Coriander leaves as required
• Oil 1 cup
• Salt to taste
  

Method:

1. Take out skin of fish, cut into small pieces like meat, put 1 lemon juice and white vinegar for 20 minutes without washing it.
2. Then wash it and keep on strainer.
3. Now take out seeds of tomatoes and cut into 4 pieces.
4. Then cut green chilies, few coriander leaves and ginger into finely.
5. Then mix coriander seeds, white cumin and black pepper and grind thick.
6. Now put yogurt, tomatoes, ginger garlic, red chili flakes and all spice powder in wok and dry water.
7. Then fry fish in other frying pan until golden and put in roasted masalay.
8. Then put salt, 3 lemon juice, green chilies, coriander powder, black pepper and cumin.
9. Now put some oil, stir wok and roast it without stiring spoon.
10. Put little little oil while roasting like this and simmer it on low flame.
11. When oil comes up, put lemon juice, coriander leaves and ginger and serve in wok with naan.