| • | Cut fishes into pieces.
|
| • | Wash the fish pieces and then pat them dry.
|
| • | Heat oil in a pan for frying.
|
| • | Add the fish pieces to the heated oil and fry till golden brown.
|
| • | Take the fried fish pieces out of the pan.
|
| • | Heat 1 tbsp oil in the same pan and fry chopped onions till they turn golden brown.
|
| • | Remove the onions and keep separate.
|
| • | In the remaining oil add asfoetida and cumin seeds.
|
| • | Make a paste prepared by grinding all the ingredients of the paste in a mixie.
|
| • | When seeds start fuming, add the paste and allow it to seethe for about 2 to 3 minutes. Add 2 tbsp water if necessary.
|
| • | Also add the powder mixture and salt.
|
| • | Fry the mixture on low flame till oil starts appearing on top.
|
| • | Seethe it for another 3-4 minutes and then put the boiled pieces.
|
| • | Add cream and mix it properly. Cook again for about 2-3 minutes.
|
| • | Shahi fish is ready to serve. |
