Take a fish fillet. Abundantly watered on all sides with lemon juice, sprinkle with salt and leave to marinate while we prepare everything else. Our FIRST dish with spices. Here are 3 tsp coreander seeds (I used ground), and 1.5 tsp of cumin seeds. Heat the skillet is dry, pour the contents of the FIRST plates and from time to time strativa the pan, fry until manifest the aroma and the cumin seeds become brown (but not black!).

Our SECOND plate: it -5-6 cloves of garlic, crushed 2 tsp ginger (can be fresh, then 4 small pieces), 1 tsp turmeric, 2 tsp ground mustard 2 tsp ground paprika (if you like spicy, you can add as much hot pepper). all the contents of the SECOND dish, put in the blender + 1 tbsp. water and smallive into a puree. Then add the roasted contents of the FIRST plates and grind well again. And set aside.

Now our THIRD plate; it is the fenugreek (fenugreek) 1 tsp. cinnamon 0.5 tsp., 10 cardamom pods, cloves 6 pieces And then we cut the onions, not very finely. In a cast iron pot (or pan) pour about 100 g of butter and well heated. In the heated oil put fenugreek, cinnamon and cardamom. NOT LATER than 30 seconds, put the clove. A maximum of 10 seconds and put the onions, and mix well, until the spices would cease to be fried. Fried fenugreek becomes very bitter.

Then pour in a blender, puree the spices, the fire diminishes to medium and, stirring all fry until the water boils away. See the "mess" of spices will become very thick, begin to stand oil. As it happens, fry a few more minutes, now stirring all the time. Add about 4 spoons of water, let it boil again and then pour 3 cups of water, allow to boil and cook on low heat for about ten minutes.

Meanwhile, make yogurt. Two cups of yogurt, whisk well. If you have a low-fat yogurt (I've had), and to be sure that when cooking the yogurt does not curdle, add the 3 tbsp of flour (or starch) and mix well to avoid lumps.

After 10 minutes, the fire diminishes to the lowest setting, pour in the yogurt, stirring constantly. So stir for about 3 minutes, then add the diced tomatoes (pre-scald and remove the skin), 1.5 tsp sugar and salt to taste. A little cook it all, stirring occasionally.

The videos are posted to our fish sauce. All this is heated on a slow fire with occasional stirring, until the fish is cooked. Only gently, so the fish is not broke.

After I moved the fish in the pan and poured the sauce on top. So just prettier than in the pan. You don't really need to do, and to leave things as they are. All you can eat.