Seafood

Sauce in Fish

Ingredients:

• Shrimp/pomfret darnes 600 gm

• Chilli powder 2.5 gm/ ½ tsp

• Coriander leaves, chopped 30 gm/2 tsp

• Cumin (jeera) seeds 2.5 gm/ ½ tsp

• Eggs, whipped 2

• Garlic, chopped 10 gm/2 tsp

• Gram flour (besan) 25 gm/5 tsp

• Green chilli, chopped 4

• Oil 45 ml/3 tbs

• Sugar 25 gm/5 tsp

• Tomatoes, chopped 225 gm/1 cup

• Vinegar 120 ml/ ½ cup

For Khichdi

• Basmati rice 125 gm/ ½ cup

• Cumin (jeera) seeds 2.5 gm/ ½ tsp

• Clarified butter (ghee) 15 ml/1 tbs

• Fenugreek (methi) seeds 2.5 gm/ ½ tsp

• Lentils 60 gm/ ¼ cup

• Onions, sliced 60 gm/ ¼ cup

• Turmeric (haldi) powder 5 gm/1 tsp

Method:

• Apply salt to the fish and set aside for 10 minutes. Heat the oil in a kadhai and fry garlic till pink. Add cumin, coriander leaves, chillies and gram flour. Sauté together till light brown. Add the chopped tomatoes, 0.5 litre/2 cups water and cook for 4 minutes. Season. Add the fish and cook for 2-3 minutes. Remove from fire. Whish the eggs with vinegar, then heat the mixture in another pan. Add to the fish and gravy. Return the kadhai to very low heat and cook for 6 minutes.

• For Khichdi: Wash rice and lentils in plenty of water, then soak for 15 minutes. Fry onions in the ghee till brown. Add turmeric, cumin and fenugreek and sauté. Drain rice and lentils and add to the pan. Fry for 3-4 minutes. Add 360 ml/1 ½ cups boiling water, cover and cook till rice and lentils are well mashed, about 10-15 minutes.

• Time: Preparation: 30 minutes, Cooking: 30 minutes

• To Serve: Serve fish with khichdi, pickles and poppadams.