A very local delicacy where a special blend of spices is made especially for this dish which adds an amazing flavour to the fish.
POMFRET BHUJNE
Ingredients
2-3 medium pomfrets, cleaned, washed and cut into darnes
Pathare Prabhu Masala
2 tbsps Bengal gram (chana dal)
2 tbsps whole wheat (ghevu)
1½ tsps cumin seeds
1 tsp fennel seeds (saunf)
1 tsp black peppercorns
1½ tsps mustard seeds
8 tbsps coriander seeds
20-25 dried red chillies
½ tsp turmeric powder
¼ tsp asafoetida (hing)
Gravy
2 medium onions, chopped
2-3 green chillies, chopped
2 tbsps chopped fresh coriander leaves + for sprinkling
2 tsps red chilli powder
½ tsp turmeric powder
1 tbsp garlic paste
2 tbsps oil
Salt to taste
Fresh coriander sprigs for garnish
To serve
Lemon wedges to serve
Green chilli to serve
Onion rings to serve
Method
1. Dry roast Bengal gram, whole wheat, cumin seeds, fennel seeds, black peppercorns, mustard seeds, coriander seeds and dry red chillies in a non-stick pan and sauté till fragrant.
2. Put the roasted spices in a blender jar and blend to a fine powder. Add turmeric powder and asafoetida and blend again.
3. Take onions in a kadai, add green chillies, coriander leaves, red chilli powder, turmeric powder and garlic paste. Add 1½ tbsps ground Pathare Prabhu masala, oil and salt and mix well.
4. Add the fish darnes and rub each darne with the onion mixture. Cover and place the kadai on heat and cook for 8-10 minutes on medium heat.
5. Sprinkle chopped coriander leaves and transfer on to a serving plate. Garnish with coriander leaves and serve hot with lemon wedges, green chilli and onion rings.
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