Andhra Style Fish
Andhra Style Fish
Fish cooked in typical Andhra style.
Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Non Veg| • | Pomfret cut into 3 big pieces | 1 large |
| • | Turmeric powder | 3/4 teaspoon |
| • | Salt | to taste |
| • | Mustard oil | 2 tablespoons |
| • | Oil | 4 tablespoons |
| • | Tomatoes | 2 medium |
| • | Coriander seeds | 1 teaspoon |
| • | Cloves | 7-8 |
| • | Black cardamoms | 1 |
| • | Cinnamon | 3 inch sticks |
| • | Mustard seeds | 1 teaspoon |
| • | Fenugreek seeds (methi dana) | 1/4 teaspoon |
| • | Green cardamoms | 8 |
| • | Poppy seeds (khuskhus/posto) | 2 tablespoons |
| • | Red chilli powder | 2 teaspoons |
| • | Onions,roughly chopped | 2 medium |
| • | Green chillies | 2 |
| • | Star anise,broken | 1/2 |
| • | Sesame oil (til oil) | 2 tablespoons |
| • | Ginger-garlic paste | 1 tablespoon |
| • | Lemon juice | 1 teaspoon |
| • | Olive oil | 1 tablespoon |
| • | Coconut milk | 1/2 cup |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
Method
Apply ½ tsp turmeric powder and salt all over the fish. Heat mustard oil and 2 tbsps vegetable oil in a non stick pan. Add the fish pieces and cook, turning, till the fishy smell disappears.
Roast tomatoes over direct flame till the skin gets slightly charred. Peel and grind to make a puree. Dry roast coriander seeds, 7-8 cloves, black peppercorns, black cardamom, 2 inch cinnamon, mustard seeds, fenugreek seeds, 6 green cardamoms and poppy seeds.
Cool and powder them. Mix 1 tsp of this masala with 2 tsps red chilli powder and set aside. Coarsely grind onions and green chillies.
Heat 2 tbsps vegetable oil in another non stick pan, add remaining cloves, remaining cinnamon (broken into small pieces), remaining green cardamoms, star anise and onion-green chilli mixture and saute.
Add salt, turmeric powder and saute till fragrant. Add 1 tbsp of the masala powder-red chilli powder mixture and salt to the fish pieces. Drizzle sesame oil over the fish pieces and add ¼ cup water and mix.
Add ¼ cup water, 1 tsp masala powder-red chilli powder mixture, 1 tbsp ginger-garlic paste, 4 tbsps tomato puree to the onion mixture and mix. Add 1 tsp lemon juice to the fish. Add 1½ cups water the onion mixture and mix and simmer.
Add olive oil to the fish. Add the gravy and coconut milk and mix with a light hand and bring to a boil. Garnish with coriander leaves and serve hot.
Apply ½ tsp turmeric powder and salt all over the fish. Heat mustard oil and 2 tbsps vegetable oil in a non stick pan. Add the fish pieces and cook, turning, till the fishy smell disappears.
Roast tomatoes over direct flame till the skin gets slightly charred. Peel and grind to make a puree. Dry roast coriander seeds, 7-8 cloves, black peppercorns, black cardamom, 2 inch cinnamon, mustard seeds, fenugreek seeds, 6 green cardamoms and poppy seeds.
Cool and powder them. Mix 1 tsp of this masala with 2 tsps red chilli powder and set aside. Coarsely grind onions and green chillies.
Heat 2 tbsps vegetable oil in another non stick pan, add remaining cloves, remaining cinnamon (broken into small pieces), remaining green cardamoms, star anise and onion-green chilli mixture and saute.
Add salt, turmeric powder and saute till fragrant. Add 1 tbsp of the masala powder-red chilli powder mixture and salt to the fish pieces. Drizzle sesame oil over the fish pieces and add ¼ cup water and mix.
Add ¼ cup water, 1 tsp masala powder-red chilli powder mixture, 1 tbsp ginger-garlic paste, 4 tbsps tomato puree to the onion mixture and mix. Add 1 tsp lemon juice to the fish. Add 1½ cups water the onion mixture and mix and simmer.
Add olive oil to the fish. Add the gravy and coconut milk and mix with a light hand and bring to a boil. Garnish with coriander leaves and serve hot.
Comments
Post a Comment