Almond Masala Fish Casserole recipe by Naseema Zulfi Khan

Ingredients

• Tint it with little tumeric
• Handfull peas
• 1 Cloves, ejachi, tuj (cinnamon stick)
• 2 tablespoon salt
• Add ghee (Clarified butter) or butter add stir fry 250 g hawain mix
• 450g Hake
• ½ teaspoon crushed Dhana ½ teaspoon crushed Jeera(use the powder form if you prefer)
• 5 tablespoon finely crushed or powdered Almonds (keep little aside to add to the tomato chutney)
• 1 teaspoon salt
• 1 teaspoon Crushed Garlic
• +-1 teaspoon Green chilli paste
• 2 tablespoon Lemon juice
• Chopped Green dhania (coriander) Curry leaves
• 2 tablespoon Oil
• Add
• 2 tablespoon oil Heat and add
• ½ grated Onion
• Few curry leaves chopped fine
• 1 teaspoon tumeric
• 1 tablespoon Aminas wonder Seafood or Fish Masala or any brand
• 1 large grated tomato and
• 3 tablespoon tomato puree
• ½ teaspoon sugar
• Salt to taste
• Add Kashmiri Chilli powder if you prefer
• Add little chopped dhania (coriander) and shallot
• Add this over the Fish
• Sprinkle the stir fry over
• Sprinkle Shallot or Chives and chopped Green dhania (coriander)