Fish Kalya recipe by Ruhana Ebrahim

Ingredients

• 1kg hake fillets/medallions
• 2 onions (sliced)
• 2 pieces taj (cinnamon sticks)
• 3 elachie pods (cardamom)
• 1 stem curry leaves (limrie)
• ½ teaspoon jeeroo seeds (cumin)
• 4 tablespoon oil
• 2 tomatoes (liquidized)
• 250ml Woolworth's double cream yoghurt
• 1 teaspoon red masala
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 1 ½ teaspoon dhana jeeroo powder
• ¼ teaspoon turmeric powder
• 2 tablespoon Sun Dip imli (tamerine) sauce
• 1 tablespoon lemon juice
• 1 tablespoon ground garlic
• 2 teaspoon Methi (Fenugreek) masala
• 2 tablespoon chopped dhania (coriander)
• ¼ teaspoon red food coloring