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Cut the fish fillets in two's and smear on the turmeric and lemon juice on to the cut up pieces.
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whisk the yogurt and dunk the fish pieces in it and let it marinate for a few minutes.
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Heat mustard oil in a pan. Once it starts to smoke, add the crushed fenugreek seeds. Quickly add in the onions and saute until onions are caramelized and turn a light shade of brown. Add in the ginger and saute some more. Now add the fenugreek leaves and the thai chillies and cook for a few minutes. If using fresh fenugreek, cook until the leaves are completely wilted.
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Add in a cup of water, switch off heat and allow to cool.
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Process in a food blender just until smooth.
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Heat the ghee in the pan you cooked the fenugreek in. Add in the fish fillets, reserving the extra marinade. Cook for a couple of minutes on each side and keep aside.
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Using the same pan, add the processed fenugreek mix back into it and set to cook on medium heat. Add in the reserve marinade and cook for 5 minutes, covered. Add in the cumin, coriander and ground clove and salt. Stir to combine and cook until the sauce thickens and oil separates
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Add in Half a cup of water and the fish and bring it all to a boil, cook on simmer for another 5 minutes. Serve with Rice or naan.