Indian Punjabi style braised fish (Punjabi)
T returned from the European juggling convention in Munich. He thought he hadn't eaten fish for so long, so he prepared this dish.Indian Punjabi style cooking method is used to boil thick juice with spices, tomatoes and cream. It's best to make it with a tight piece of fish, such as haddock. It's definitely a tempting dish.Serve with salted potatoes or rice, mixed with juice. It tastes delicious^^Some spices are introduced in: http://blog.sina.com.cn/s/blog_46d08fb00100rd53.html
Step 1 . Material drawings. Every time I cook Indian food, I like to put materials, because I use a lot of spices. Dice the onion and dice the garlic and ginger.
Step 2 . Put more oil in the pot than usual. Stir fry onions, ginger and garlic until fragrant.
Step 3 . Add cayenne pepper, cumin, coriander grains, garam masala, a pinch of cinnamon powder, and cardamom. Stir fry for 1-2 minutes.
Step 4 . Add canned tomatoes and a proper amount of salt, and cook over low heat for 5 minutes.
Step 5 . Pour the cooking cream into the pot and stir well.
Step 6 . Put the fish pieces (fish chops) into the pot, cover them over low heat, and stew until the fish are cooked. Finally, collect the juice over medium heat, sprinkle with shallots (preferably coriander), and put it on a plate.
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