Side Pannel
Sultana-E-Samundar
Ingredients List
- 1 kg Salmon or sole fish or
- -surmai; cleaned and deboned
- 10 g Coriander leaves; chopped
- -fine
Directions
THE MARINADE
6 tb Red wine vinegar; (90 ml)
150 g Yoghurt cheese; (hung
-yoghurt)
2 tb Mustard oil; (30 ml)
2 tb Garlic paste; (30 g)
1 tb Ginger paste; (15 g)
3 g Fennel seeds
1/2 ts Ajwain; (2 g)
1 Star anise
3/4 ts Kashmiri deghi mirch; (4 g)
1 ts Honey; (5 ml)
Salt to taste
THE GRAVY
3 tb Mustard oil; (45 ml)
1/4 ts Fenugreek seeds; (1 g)
1/4 ts Mustard seeds; (1 g)
100 g Onions; chopped fine
1 tb Garlic paste; (15 g)
2 ts Ginger paste; (10 g)
175 ml Yoghurt
1 ts Turmeric powder; (5 g)
1/2 ts Yellow chilli powder; (2 g)
Salt to taste
1 l Fish stock
1 tb Lemon juice; (15 ml)
4 ts Cream; (20 ml)
1/2 ts Black pepper powder; (2 g)
1/2 g Kasoori methi
PAT dry the fish and cut into seven cm cubes.
Whisk yoghurt cheese in a bowl, add the remaining marinade ingredients and
mix well. Evenly rub the fish cubes with this marinade and reserve for 30
minutes.
Skewer the fish cubes slightly apart, keep a tray underneath to collect the
drippings.
Roast in a moderately hot tandoor or on a charcoal grill for about four
minutes or in a pre-heated oven for six minutes. Remove and hang the
skewers to allow the excess moisture to drip off. Baste with a little
butter and roast again for three minutes.
Whisk yoghurt in a bowl, add turmeric powder and yellow chilli powder,
whisk until incorporated.
Heat mustard oil to a smoking point in a pan, remove the pan from heat and
sprinkle a little water carefully to bring the temperature down
(alternatively, remove and cool the oil). Reheat the oil, add fenugreek
seeds and mustard seeds, stir over medium heat until they begin to crackle,
add onions and saute until translucent and glossy, add garlic paste and
ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the
yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of
fat begin to appear on the surface. Add the fish stock and bring to a boil.
Lower the heat and simmer till reduced to half the quantity. Remove and
pass the gravy through a fine mesh soup strainer into a separate pan.
Return the gravy to heat, gently add the partially grilled fish and simmer
for three minutes. Add lemon juice and stir well. Remove from heat and
carefully stir-in cream and adjust the seasoning Crush kasoori methi
between the palms and sprinkle along with pepper. Stir carefully.
To serve: Remove to a serving bowl, garnish with coriander leaves and serve
with steamed rice.
6 tb Red wine vinegar; (90 ml)
150 g Yoghurt cheese; (hung
-yoghurt)
2 tb Mustard oil; (30 ml)
2 tb Garlic paste; (30 g)
1 tb Ginger paste; (15 g)
3 g Fennel seeds
1/2 ts Ajwain; (2 g)
1 Star anise
3/4 ts Kashmiri deghi mirch; (4 g)
1 ts Honey; (5 ml)
Salt to taste
THE GRAVY
3 tb Mustard oil; (45 ml)
1/4 ts Fenugreek seeds; (1 g)
1/4 ts Mustard seeds; (1 g)
100 g Onions; chopped fine
1 tb Garlic paste; (15 g)
2 ts Ginger paste; (10 g)
175 ml Yoghurt
1 ts Turmeric powder; (5 g)
1/2 ts Yellow chilli powder; (2 g)
Salt to taste
1 l Fish stock
1 tb Lemon juice; (15 ml)
4 ts Cream; (20 ml)
1/2 ts Black pepper powder; (2 g)
1/2 g Kasoori methi
PAT dry the fish and cut into seven cm cubes.
Whisk yoghurt cheese in a bowl, add the remaining marinade ingredients and
mix well. Evenly rub the fish cubes with this marinade and reserve for 30
minutes.
Skewer the fish cubes slightly apart, keep a tray underneath to collect the
drippings.
Roast in a moderately hot tandoor or on a charcoal grill for about four
minutes or in a pre-heated oven for six minutes. Remove and hang the
skewers to allow the excess moisture to drip off. Baste with a little
butter and roast again for three minutes.
Whisk yoghurt in a bowl, add turmeric powder and yellow chilli powder,
whisk until incorporated.
Heat mustard oil to a smoking point in a pan, remove the pan from heat and
sprinkle a little water carefully to bring the temperature down
(alternatively, remove and cool the oil). Reheat the oil, add fenugreek
seeds and mustard seeds, stir over medium heat until they begin to crackle,
add onions and saute until translucent and glossy, add garlic paste and
ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the
yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of
fat begin to appear on the surface. Add the fish stock and bring to a boil.
Lower the heat and simmer till reduced to half the quantity. Remove and
pass the gravy through a fine mesh soup strainer into a separate pan.
Return the gravy to heat, gently add the partially grilled fish and simmer
for three minutes. Add lemon juice and stir well. Remove from heat and
carefully stir-in cream and adjust the seasoning Crush kasoori methi
between the palms and sprinkle along with pepper. Stir carefully.
To serve: Remove to a serving bowl, garnish with coriander leaves and serve
with steamed rice.
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