01 January 2013,21:38 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a large non-stick frying pan. Add the onion and gently fry for about 5-7 minutes or until golden and shrivelled.
  • Add the chillies, garlic-ginger paste and cook for about half to one minute.
  • Add in the turmeric and coriander powder, stir for another 20-30 seconds.
  • Stir in the yogurt with little hot water. Simmer to low flame for about 8-10 minutes. Stir well till it come back together.
  • Add the almonds and tomato, cook about 3-5 minutes or until softened, add little hot water if needed. Stir in and bring to the boil.
  • Add the fish, cover and simmer for about 3-5 minutes or until the fish is tender.
  • Cook till the gravy should be thick but not clinging to the fish.
  • If the gravy seems too watery, remove the fish and reduce it until the gravy turns to thick consistency. Then return the fish to the pan.
  • Taste and adjust the seasoning. Sprinkle over the black pepper, garam masala and fresh coriander, serve hot.


  • 150 grams fillets of sole, halibut, cleaned
  • 150 ml low-fat yogurt, beaten
  • 100 grams onion, finely chopped
  • 1 tablespoon coriander powder
  • 1 tomato, cut into large pieces
  • 150 ml hot water
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon turmeric powder 
  • 2 tablespoon Cooking oil
  • ¾ teaspoon garam masala
  • 2 tablespoon almonds, blanched, skinned and ground
  • 2-3 green chillies, left whole
  • Freshly ground black pepper and salt, to taste
  • A handful of fresh coriander, chopped

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