Ingredients |
|
| Fish | 500 gm |
| Onion (payaz), chopped | 1 cup |
| Curry leaves (curry patta) | 10-12 |
| Turmeric (haldi) powder | ½ teaspoon |
| Lime juice (nimboo ka ras) | 2 table spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Ginger Garlic (adrakh lahsan) paste | 1 table spoon |
| Coriander (dhaniya) powder | 1 table spoon |
| Mustard oil (Sarso tel) | 3-4 table spoon |
| Pepper corns (sabut kalimirch) | 6-7 |
| Poppy seeds (khuskhus) | 3 table spoon |
| Sesame seeds (safed til) | 1 table spoon |
| Coconut (Nariyel) powder | ½ cup |
| Hot spices (garam masala) powder | ½ tea spoon |
| Coriander leaves (hara dhaniya) | ½ cup |
| Salt (namak) | to taste |
Method
- 1. Clean and wash fish pieces and take them in a bowl.
- 2. Mix ginger garlic paste, coriander powder, turmeric, salt, chili powder, lime juice, hot spices in a small bowl.
- 3. Rub fish pieces with this blended paste, mix well and keep it aside for 15 minutes.
- 4. Heat a pan and dry roast poppy seeds, sesame seeds, pepper corns in it, till a fragrance starts coming. Let it cool.
- 5. Once cooled completely take this roasted mixture in a grinder jar and add coconut powder in it. Grind the mixture well to make smooth paste.
- 6. In pan heat oil, add onions cook till golden brown, and now add this onion to same blender jar and blend it with the earlier prepared paste.
- 7. Add this paste to fish and keep it for 30 minutes.
- 8. After 30 minutes heat mustard oil in a nonstick pan, add curry leaves and stir it for 30 seconds.
- 9. Now add marinated fish and cook it covered in a very slow flame.
- 10. Once it is cooked from one side, turn to other side cook till golden brown colour.
- 11. Put the flame off and finish it with coriander leaves.
- 12. Serve “fish masala with poppy seeds” hot.
- Recipe Type : Fish, kababs / Starter, Non vegetarian
No comments yet.