A flavorful and creamy Indian-spiced fish dish, perfect for a delightful meal.
Melt the butter in a frying pan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the onions to the pan and sauté until they become translucent.
Stir occasionally to prevent the onions from sticking.
Stir in the green chilies and ginger, cooking for a few minutes until aromatic.
Adjust the amount of chilies to your spice preference.
In a mixing bowl, combine the yogurt, turmeric powder, fenugreek seeds, and ground cardamom.
Whisk the mixture to ensure the spices are evenly distributed.
Pour the yogurt mixture into the pan and simmer gently for 10 minutes.
Keep the heat low to prevent the yogurt from curdling.
Add the fish fillets to the sauce and cook for another 10 minutes or until the fish is fully cooked.
Spoon the sauce over the fish occasionally to infuse it with flavor.
Transfer the dish to a serving plate and garnish with fresh coriander.
Serve immediately for the best taste and texture.
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