fish qorma recipe

all quantities hasb-ay zayqa.

1- Get some meckrel or some other "surmaee" machhli. get it get non-filet style i.e. round pieces with skin on. about 2 pounds or whatever quantity you like

2- golden brown two medium onion. take one cup yougurt, put it in blender then put the gb onion in it with 5-6 whole garlic pieces/qaash, some haldi, red chili powder, salt, sookha dhaniya powder. blend all these ingredients together.

3- in the pot in which you did golden brown onion, put some cloves (5-6), baRee alaychee (2), chhoti alaayechee (2), cinamon stick, zeera, whole black pepper (10-12), and sookha dhania (whole or crushed) and warm them little bit in oil till you can smell their khusboo. now put the yougurt mix you blended in step 2 in the pot. place individual fish pieces all over the pot (it helps to have a wide surface pot). put it on medium-high heat. VERY IMPORTANT: don't stir the fish pieces directly -- if you must then touch up in the spaces between fish pieces without disturbing fish pieces or they will break. put one cup water and put about 12-15 fresh curry leaves on top of it.

when it starts simmer and I need to stir it, what I also did was that pick up the pot altogether and kinda hala-o-fied the whole thing couple of times instead of pharo-fying the spechula in it.

4- let it cook/simmer till you see most of the "uncooked water" gone (you can tell when it's about cooked) an you see oil bubbling out of simmering curry. at that time lower the heat and put some garam masala and few (about 5-6) whole green peppers and two table spoon sookhi qasoori methi. leave it covered till you can sense that garam masala and green pepper and meethi smell has penetrated well into the mixture and then turn off the heat and serve.