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CUISINE
FISH KORMA
Ingredients
1 kg fresh Fish, 3/4 cup ghee (clarified butter) or oil, 1/2 cup curd (Dahi), 6 fresh green chilies, 1/2 cup onion paste, 2 Teaspoon ginger paste, 1 Teaspoon garlic paste, 1 Tablespoon coriander paste, 2 Tablespoon kewra, 1 Tablespoon lemon juice, 6 cardamom, 1 inch cinnamon, 1 Tablespoon sugar, 2 Teaspoon salt
Preparation
•Use large fish and cut it into large pieces. Carp is recommended for fish Korma.
•Put all the ingredients in the cooking pan, except the green chilies and kewra. Then, mix these well, and cook covered over a low intensity of heat.
•Take care to turn over the fish once.
•When all the water has evaporated and absorbed, put in the fresh green chilies and kewra. Cook further for about half an hour over the same low intensity of heat.
•Dish is cooked when the oil starts to float on the top surface.
•Now serve the Fish Korma hot, preferably with the Tandoori Roti or Rice.
Amritsari Machchi
Ingredients
1.2 kg Fish, 1/2 cup Malt Vinegar, 3 tablespoon Ginger paste, 3 tablespoon Garlic paste, 3 tablespoon Ajwain, 1 teaspoon Red Chilli powder, 1/2 teaspoon Turmeric, 1/2 Teaspoon White Pepper powder, Salt (As per taste), 1 cup Gramflour, A few drops Orange Colour, Ghee to deep fry, 2 Lemons, Chaat Masala to sprinkle
Preparation
•Clean, wash, cut the fish into 1/2 inch thick darnes and pat dry.
•Dissolve salt in vinegar and leave the fish in this marinade for at least 25 minutes. Remove, place between two napkins and press getly to remove the excess moisture. (The moisture can ruin the second marinade by making it too sour.
•Mix the ginger and garlic pastes, ajwain, red chillies, turmeric, pepper and the salt with gramflour, add approximately 100 ml water and orange colour, make a paste of coating consistency. Apply the paste on both sides of the darnes and arrange them on a tray at least an inch apart. Keep aside for 20 minutes.
•Wash and cut the lemons into wedges.
•Heat ghee in a kadhai and deep fry the fish over medium heat until crisp.
•Arrange on a flat dish, sprinkle chaat masala and serve with lemon wedges.
