Stuffed Parwars
500 g (1.1 lb) Parwars (parmal)
500 g (1.1 lb) Parwars (parmal)
For the gravy:
800 g (28 oz) Onions, chopped
1/2 tsp Coriander (dhaniya) powder
1/2 tsp Cumin (jeera) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
150 g (5 oz) Tomatoes, chopped
2 tsp (8 g) Salt
l cup (250 ml) 8 fl oz Water
1/2 tsp Coriander (dhaniya) powder
1/2 tsp Cumin (jeera) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
150 g (5 oz) Tomatoes, chopped
2 tsp (8 g) Salt
l cup (250 ml) 8 fl oz Water
For the filling:
250 g (9 oz) Fish, deboned
5 1/2 tbsp (80 ml) 2 3/4 fl oz Vegetable oil
1 tbsp (18 g) Ginger paste
2 tsp (12 g) Garlic paste
2 tsp (4 g) Red chilli powder
1 tbsp (4 g) Salt
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
5 1/2 tbsp (80 ml) 2 3/4 fl oz Vegetable oil
1 tbsp (18 g) Ginger paste
2 tsp (12 g) Garlic paste
2 tsp (4 g) Red chilli powder
1 tbsp (4 g) Salt
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
method
1. Without peeling the parwars, scoop out the inner fleshy portion and blanch the shells in hot oil. Drain the excess oil and keep aside.
2. For the gravy, heat the oil in a pan; saute the onions till brown. Add all the dry spices and ginger-garlic paste; cook for 2 minutes.
3. Add the tomatoes, salt, and water; cook for 12-15 minutes, stirring continuously, till a smooth gravy is obtained. Remove from heat.
4. For the filling, heat the oil in a pan; add the ginger and garlic pastes, red chilli powder, fish, and salt. Cook for 10 minutes over low heat.
5. Remove the pan from the heat; spoon the fish mixture inside the parwar shells.
6. When serving, place 1-2 stuffed shells in each serving dish, top them with the onion-tomato gravy and serve.
2. For the gravy, heat the oil in a pan; saute the onions till brown. Add all the dry spices and ginger-garlic paste; cook for 2 minutes.
3. Add the tomatoes, salt, and water; cook for 12-15 minutes, stirring continuously, till a smooth gravy is obtained. Remove from heat.
4. For the filling, heat the oil in a pan; add the ginger and garlic pastes, red chilli powder, fish, and salt. Cook for 10 minutes over low heat.
5. Remove the pan from the heat; spoon the fish mixture inside the parwar shells.
6. When serving, place 1-2 stuffed shells in each serving dish, top them with the onion-tomato gravy and serve.
serving amount
serves: 2 - 4
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