Karari Macchi

Ingredients:
2 catfish filets, cut into bite size pieces
Shaan Chicken tandoori bbq masala
1 tbsp ginger garlic paste (Half for the marinade and Half for the vegetables mix)
1/2 cup yogurt
1 tbsp turmeric powder
1 tbsp red chill powder
Salt
1 or 2 green chilli, slit lengthwise
1 tsp soy sauce
10 curry leaves
2 small green peppers, thinly sliced
1 medium red onion, thinly sliced
Green onions for garnish

1. Marinate the fish: Clean and pat dry the fish. Cut into small bite size pieces. In a bowl, combine the yogurt and generous portion of Shaan Chicken tandoori bbq masala and beat well.  Now, drizzle some olive oil over the fish pieces, followed by the yogurt paste, ginger garlic paste (1/2 tbsp), turmeric and red chilli powder, and salt.  Gently toss and let sit aside for atleast half hour. Note: Very little salt is needed since the Shaan masala is already a little salty!

2. Heat oil.  Add the green chilli (2 if you want it spicier). Add the curry leaves. When lighty toasted, add the onions and green peppers and remainder of the ginger garlic paste.  Keep on medium high flame and cook - do not cover! You want the vegetables to have a bit of a crunch.  Add the soy sauce and some salt.  Mix well and set aside.

3. Heat a little more oil if necessary.  Add the fish pieces and allow them to cook for 5 minutes each side.  Gently flip so as to avoid breaking the fish. Cover and cook for another 5 minutes or so. Check to see if the fish is done. Fish cooks very fast so do not overcook it. Now add the onions and green peppers mix to the pan and gently toss so it coats the fish. Note: Yogurt will leave water when you cook it. Towards the end of the cooking process, turn the heat up so that the water will evaporate.

Serve and eat hot.