Fish is prepared very occasionally but when its prepared it has to be special. There are number of varieties of vegetables included in cooking fish curry. Like lotus stem,kashmiri haak( local collard green) and radish. Today I am sharing with you is fish w radish in gravy.
Ingredients:
500gram any meaty fish cut into thick slices
1 long white radish
1tsp zeera/cumin seeds
1 tsp turmeric
2 tsp red chilly powder
1/2tsp dry ginger powder
2 cloves
2 black cardamom
4 garlic pearls
Oil for frying
Salt to taste
1tsp ver masala (kashmiri masala tikki) optional
Method:
Wash the fish slices well in water removing any scales left on it skin and rinsing it properly in many changes of water. Then keep it to drain in colander. Now clean and wash the radish. Scrap off any mud or roots found on its skin and then cut into thick slices. Put it in a bowl and sprinkle 1/2 tsp salt and mix well after 10minutes rinse it in water and drain in colander (this step eliminates any bitter taste from radish).
In a kadai/wok heat oil enough to fry all fishes. Sprinkle little salt on fishes and rub it well then fry the fish slices golden brown in the kadai. Once all done transfer it into a plate. Now heat a vessel and pour in 3tbsp oil and let it warm up (use the same oil left after frying fish). Once oil is hot add in the radishes. Fry the radishes stirring occasionally. We have to brown them. Once they are brown keep the flame in Sim and add in all spices, garlic, salt and ver masala (optional). Give a stir and splash some water. We need to fry radishes well with masala until oil separates from the masala. Once done add in 2 cups of water and let it come to a boil. As soon as you see it has come to a boil add in fish slices one by one let it boil on high for 5minutes stirring gently and then keep it on simmer with lid on for 10min. Then open the lid and check for seasoning. Your mujj te gaad is ready. Let it rest for an hour or so letting the fish soak well in gravy and then serve with hot rice. Enjoy !!!!
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