| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Greek |
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 8 |
|
Bhetki/beckti fillets; (900 g) |
|
|
Oil for shallow frying |
| 3 |
tb |
Lemon juice; (45 ml) |
| 1/2 |
ts |
Turmeric powder; (2 g) |
|
|
Salt to taste |
| 1 |
l |
Fish stock |
| 1/2 |
ts |
Cumin seeds; (2 g) |
| 1/2 |
ts |
Fennel seeds; (2 g) |
| 1/4 |
ts |
Fenugreek seeds; (1 g) |
| 1/4 |
ts |
Yellow mustard seeds; (1 g) |
| 1/4 |
ts |
Kalonji seeds; (1 g) |
| 6 |
tb |
Mustard oil; (90 ml) |
| 1/4 |
ts |
Kalonji seeds; (1 g) |
| 4 |
|
Whole red chillies |
| 2 |
|
Bay leaves |
| 4 |
tb |
Mustard seed paste; (60 ml) |
| 3 |
|
Onions; grated (150 g) |
| 4 |
ts |
Ginger paste; (20 g) |
| 1 |
tb |
Coriander powder; (15 g) |
| 1 |
ts |
Cumin powder; (5 g) |
| 1 |
ts |
Kashmiri deghi mirch; (5 g) |
| 1 |
ts |
Turmeric powder; (5 g) |
| 4 |
|
Green chillies; halves and deseeded |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE MARINATION
FOR THE FISH STOCK
FOR THE GRAVY
To prepare the fish stock: PUT all the ingredients in a large pot and
bring to a boil. Lower the heat and simmer until reduced to half its
quantity. Remove from heat. Pass through a fine mesh soup strainer
and keep aside.
Mix all the ingredients for the marination in a bowl and evenly rub
the fish fillets with this marinade and reserve for at least 20
minutes. Heat oil in a frying pan and shallow fry the marinated
fillets over medium heat until golden. Remove to an absorbent paper
to drain the excess oil.
Heat mustard oil to a smoking point in a flat pan (or kadai or wok).
Remove from heat and cool. Reheat the oil and add kalonji seeds,
whole red chillies and bay leaves. Stir until the chillies become
bright red (not brown or black), add the mustard paste and stir-fry
until the oil floats on top. Add the onions and saute until
translucent and glossy. Add ginger paste and stir-fry until the
onions are golden (not golden brown). Dissolve coriander powder,
cumin powder, deghi mirch powder and turmeric powder in 1/4 cup water
and add to the pan. Stir-fry until almost dry.
Arrange the fish in a single layer, place the green chillies on top,
pour the hot fish stock over. Bring to a boil. Lower the heat and
simmer, gradually pouring the stock over the fillets, until cooked
for about six minutes. Remove and carefully adjust the seasoning
Converted by MC_Buster.
NOTES : Fish in mustard flavoured curry
Converted by MM_Buster v2.0l.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”