Cooking
>> Shahi Fish
Cooking Section
Ingredient
2 fish (preferable prom fret,
catfish)
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cumin seeds
1 /4 tsp asafetida
Salt as per taste
Oil for frying
1 cup walnuts
Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashew nuts
1 /2 dry coconut
Mix all the powder :
1 /2 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
1 tsp cumin seeds powder
Method :
Remove the head and tail of
fish
Cut then into pieces
Wash and dry the fish pieces
Heat oil for frying
Fry the pieces till golden
brown
Keep aside
Heat 1 tbsp oil in a pan
Fry onion till golden brown
Remove and keep aside
Remaining other oil in a pan
Add asafetida and cumin seeds
When seeds splutter, add the
paste
Simmer for 2-3 minutes adding
2tbsp water
Add the mix powder and salt
Fry on slow flame till oil
stars showing on top
Simmer for another 3-4 minutes
Put the boiled pieces
Add cream and mix well
Cook for 2-3 minutes
Serve hot
1/2 kilo mince beef
1/2 tsp salt (according to taste)
1/4 tsp haldi powder
1/4 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp red chili powder
3-4 whole dried red chilies
4-5 black pepper
4-5 cloves
1 bari illaichi
2 tbs yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs oil
Fresh dhunia leaves and
green chilies for garnish
Method :
Heat
the oil in a pan and saute the onion
till light brown. Add the spices along
with the garlic and ginger paste. Mix
well. Add the mince beef and stir till
the spices have mixed well with it and
its water has dried. Add 1 glass of
water to it and leave on medium heat to
tenderize. When half done add the yogurt
and tomatoes. Cook till all the water
has dried. Mix well. Garnish with
chopped fresh dhunia and chopped green
chilies.
