Fish___ 1 kg Seasoning___ 3 tola Dried grapes___ 125 grams Coriander___ 3 tola Ginger___ 1 small Red pepper___ 4 tola Cumin___ 3 tola Ghee___ 250 grams Saffaron___ 2 masha Almonds___ 125 grams Onion___ 250 grams Lemon___ 2 nos Anniseed___ 3 tola Youghurt___ 250 grams Salt___ to taste
Cut the fish into pieces and wash them with the lemon extract and then leave them after apply salt on them. After then that wash with gram\'s flour and youghurt. Then wash with anniseed and cumin\'s water. Then leave after applying salt and crushed spices. Now fry the ghee into the boiler and red the bundles of onion in it and take them out in a plate. Fry the fish\'s pieces in the same ghee for a while. After then that give the lemon\'s sweetening to the fried pieces. After 1 minute add dried fruits into the boiler. Then add saffaron. Grind the coriander in the water and keep ready it. If fish sticks to the surface of the boiler immediately add coriander waters this save the fish\'s pieces from burning. By the coriander water some stickiness appears. Donot let it dry. And prepare viscous curry by it the spice viscous according to requirement. Spice should be as much viscous so it can be eated with the bread.
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