Tuesday, February 3, 2009

PRAWAN & FISH

1. Shaahi jhinga masaledaar
2. fish (rohu) fry
3. jhor waali machhli (rohu generally)
4. prawn biryani
5. fish head biryaani



Shaahi Jhinga (Prawn) Masaledaar

Prawn - 500 gm (outer covering removed)
Oil
Mustard seeds - 1/2 tsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Tomato - 1 medium size (chopped or pureed)
Ginger Garlic paste – 1-heaped tbsp
Grated coconut - 1 tbsp
Cashewnut - 10
Special Paste:
Mustard seed - 1 tbsp
Posta daana (poppy seeds) - 1 tbsp
Cashewnut – 15
Almond - 10
Powdered masala:
Haldi powder- 2tsp
Jeera powder- 2 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
sugar - 1 tsp.
dhania patta - 1 bunch ( chopped finely)
Desi ghee- 1 tbsp
warm water - 1/2 cup.

1. Clean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.
2. Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.
3. Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.
4. Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala. When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and sauté for 3 minutes. Add the tomato, special paste, coconut, and sugar, salt and sauté everything for 5 minutes on slow flame.
5. Add the fried prawns and water. Cook on slow flame covered for 3 minutes. Garnish with fried cashewnut and some dhania patta. Serve warm with rice or garma garam chapaatis.



1. Machhli (Fish) Fry And Jhor Waali Machhli (Fish)


Fish pieces – 10 (750 gm.)
Oil (preferably mustard oil ) – 1 cup
Garlic paste – 2 tbsp
Haldi powder – 2 tsp
Red chilly powder – 2 tsp
Mustard – 4 tbsp (made into a paste)
Dhania patta – a bunch (finely chopped)
Tomato – 1 medium (chopped or pureed)
Salt – to taste
Water (boiling) – 600 ml.

1. Cut the fish and wash it thoroughly in a degchi full of water 4-5 times...not running water!
Put 1 tsp each of haldi powder, red chilly powder, 1 tbsp garlic paste and salt to the fish...marinade for 15 minutes. In a karaahi put enough oil for deep frying the fish....fry the fish on medium flame.
Meanwhile…make a paste of mustard using water, also boil water on the other flame.
When the fish has been fried, not red…but pinkish - yellow….then take the fish out of karaahi. .. drain out the oil. ( the fish can be consumed at this point as “fried fish” …it tastes fairly good ) ….
Put around 5 tbsp of oil (use the leftover oil from frying) in the karaahi…when oil is hot, put mustard paste, and rest of the masala to it along with a little water. Sauté on medium heat for 4 minutes. Put salt, tomato, dhania patta to it. Sauté for 5 minute, and then add the boiling water. When the jhor (gravy) begins to boil…put machhli pieces to it and boil for 3 min. Put off the flame.
Garnish with some more dhania patta. Serve with steaming rice.












Jhinga (Prawn) Biryaani

Prawn – 400 gm (outer covering removed)
Potato – 1 medium ( peeled and cut into 1 inch cubes)
Mustard oil – 1 cup
Tejpatta (bay leaves) – 2
Jeera – ½ tsp
Dried Red chilly – 2 (broken into halves)
Garam masala (whole)
Cloves- 4
Chhotee ilaayachi – 2
Bari ilaayachi – 1
Daalchini (cinnamon ) – 1 inch thin strip
Powdered masala
Red chilly powder – 1 tsp
Haldi powder – 1 tsp
Jeera powder – 1 tsp
Mustard paste – 2 tbsp.
Paalak ( spinach) – 100 gm ( cleaned and chopped finely)
Yellow pumpkin – 10 square pieces of 1 inch each (optional)
Basmati rice –2 cups ( washed and dried)
Desi ghee – 2tbsp
Salt
Sugar – 1 tsp
water – 4 cups

Wash the prawn well and wipe off the moisture from it using a towel. Apply ½ tsp haldi and salt to it. Then deep fry this prawn. Keep it aside.
Heat the leftover oil in the pressure cooker, put tejpatta, whole garam masala, dried red chilly and jeera. As jeera begins to splutter, add the potato cubes to it. Fry for 3 minutes, then add rice to it. Sauté the rice for 3 minutes then add yellow pumpkin pieces and spinach. Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas. Also add the fried prawn, put water. Close the pressure cooker. Bring to full pressure on high flame. Reduce heat and cook for 4 minutes.
Let the pressure cooker cool down naturally, and then open it. Pour desi ghee evenly over the biryaani before serving it.

Fish head Biryaani Note : The same recipe can be used to make Fish Head Biryaani. The prawn in the above recipe is to be replaced by 2 fish heads (preferably rohu fish) and the fried fish head should be mashed and cracked to smaller pieces when adding it to rice in the pressure cooker.

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