Ingredients:
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Fish pieces Rahu/Surmai/Red snapper 750g
- Cooking oil 2-3 tbs
Green chutney:
- Podina (Mint leaves) 1 & ½ Cup
- Hara dhania (Fresh coriander) 1 & ½ Cup
- Hari mirch (Green chilli) 9-10
- Lehsan (Garlic) cloves 6-7
- Water ¼ Cup or as required
- Ghee ½ Cup
- Hari elaichi (Green cardamom) 2
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomato) sliced 1 medium
- Dahi (Yogurt) whisked 1 Cup
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Aloo bukhara (Dried plums) 4-5
- Hari mirch (Green chilli) 2-3
- Chawal (Rice) basmati 500g (soaked & boiled with whole spices & salt until ¾th done)
- Pyaz (Onion) fried
- Lemon juice ½ tbs
- Hari mirch (Green chilli) 2-3
- Pyaz (Onion) fried 1
- Podina (Mint leaves)
- Hara dhania (Fresh coriander)
Directions:
In a bowl,add salt,red chilli powder,turmeric powder,cumin powder & mix well.
Add fish pieces and coat properly with spices then cover & marinate for 15 minutes.
In a frying pan,add cooking oil and fry marinated fish pieces on medium flame until light golden (1-2 minutes each side) & set aside.
Green chutney:
In a blender jug,add mint leaves,fresh coriander,green chillies,garlic and water,blend well & set aside.
In a pot,add ghee & let it melt.
Add green cardamoms,cumin seeds,cloves & mix well.
Add onion and fry until light golden.
Add tomato & mix well.
Add yogurt & mix well.
Add salt,coriander seeds,red chilli powder,black pepper powder,garam masala powder,nutmeg powder, mace powder & mix well.
Add half quantity of green chutney (reserve half quantity for layering) & mix well.
Add dried plums,green chillies,mix well & cook for 1-2 minutes.
Add fried fish pieces & coat with gravy then cover & cook on low flame for 4-5 minutes.
Reserved fish pieces with half quantity of gravy for layering.
In remaining gravy,add & spread half quantity of boiled rice,reserved green chutney,fried onion, remaining boiled rice,reserved green chutney,reserved fish pieces with gravy,lemon juice,green chillies, fried onion,mint leave and fresh coriander,cover & steam cook on low flame for 15 minutes.
Serve with yogurt raita & salad!
Ajza:
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Fish pieces Rahu/Surmai/Red snapper 750g
- Cooking oil 2-3 tbs
Green chutney:
- Podina (Mint leaves) 1 & ½ Cup
- Hara dhania (Fresh coriander) 1 & ½ Cup
- Hari mirch (Green chilli) 9-10
- Lehsan (Garlic) cloves 6-7
- Water ¼ Cup or as required
- Ghee ½ Cup
- Hari elaichi (Green cardamom) 2
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomato) sliced 1 medium
- Dahi (Yogurt) whisked 1 Cup
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Aloo bukhara (Dried plums) 4-5
- Hari mirch (Green chilli) 2-3
- Chawal (Rice) basmati 500g (soaked & boiled with whole spices & salt until ¾th done)
- Pyaz (Onion) fried
- Lemon juice ½ tbs
- Hari mirch (Green chilli) 2-3
- Pyaz (Onion) fried 1
- Podina (Mint leaves)
- Hara dhania (Fresh coriander)
Directions:
Bowl mein namak,lal mirch powder,haldi powder aur zeera powder dal ker ache tarhan mix ker lein.
Fish pieces dal ker ache tarhan spices sa coat karein aur dhak ker 15 minutes kliya marinate ker lein.
Frying pan mein cooking oil dal dein aur marinated fish pieces ko darmiyania ncch per light godeln hunay tak fry ker lein (1-2 minutes each side) & side per rakh dein.
Green chutney:
Blender jug mein podina,hara dhania,hari mirchein,lehsan aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Pot mein ghee dal ker melt karein.
Hari elaichi,zeera aur laung dal ker ache tarhan mix ker lein.
Pyaz dal ker light golden hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein.
Dahi shamil karein aur ache tarhan mix ker lein.
Namak,sabut dhania,lal mirch powder,kali mirch powder,garam masala powder,jaifil powder aur javitri powder dal er ache tarhan mix ker lein.
Hari chutney ki half quantity dal ker ache tarhan mix karein aur half quantity ko layering kliya reserve ker lein.
Aloo bukhara aur hari mirch dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Fried fish pieces dal ker gravy sa coat ker lein aur dhak ker halki ancch per 4-5 minutes kliya rakh dein.
Fish pieces ko gravy ki half quantity ka saath nikal ker layering kliya rakh dein.
Remaining gravy mein boiled chawal ki half quantity,reserved hari chutney,fried pyaz,remaining boiled chawal,reserved hari chutney,reserved fish pieces gravy ka saath,lemon juice,hari mirch,fried pyaz, podina aur hara dhanai dal ker dhak dein aur halki ancch per 15 minutes kliya steam cook ker lein.
Dahi ka raita aur salad ka saath serve karein!
