1 kg (2.2 lb) Fish fillets, washed, drained
250 g (9 oz) Radish (mooli), peeled, washed, cut into 3 inch-long pieces, then halved
200 g (7 oz) Tomatoes, grated
2 cups (400 ml) 14 fl oz Vegetable oil
4 Cloves (laung)
2 tsp (4 g) Red chilli powder
2 cups (500 ml) 16 fl oz Water
1 1/2 tsp (3 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 Black cardamom (badi elaichi), crushed
3 Green chillies, slit
Salt to taste 1 tsp (2 g) Tikki masala, crushed
250 g (9 oz) Radish (mooli), peeled, washed, cut into 3 inch-long pieces, then halved
200 g (7 oz) Tomatoes, grated
2 cups (400 ml) 14 fl oz Vegetable oil
4 Cloves (laung)
2 tsp (4 g) Red chilli powder
2 cups (500 ml) 16 fl oz Water
1 1/2 tsp (3 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 Black cardamom (badi elaichi), crushed
3 Green chillies, slit
Salt to taste 1 tsp (2 g) Tikki masala, crushed
method
1. Heat 1 1/2 cups of oil in a big pan; fry the fillets over high heat until crisp and golden brown on both sides. Remove and drain the excess oil on absorbent kitchen towels and put aside. Deep-fry the radish in the same oil, till golden brown. Keep aside.
2. Heat the remaining oil in a pan; add cloves and red chilli powder mixed with water. Stir briskly for a few seconds; add tomatoes. Cook until the oil separates.
3. Add water, ginger powder, aniseed powder, garam masala, asafoetida, black cardamom, green chillies, and salt. Stir well and then add the fish fillets. Cook for about 10 - 15 minutes or till the gravy thickens.
4. Sprinkle tikki masala and cook for a minute. Serve hot.
2. Heat the remaining oil in a pan; add cloves and red chilli powder mixed with water. Stir briskly for a few seconds; add tomatoes. Cook until the oil separates.
3. Add water, ginger powder, aniseed powder, garam masala, asafoetida, black cardamom, green chillies, and salt. Stir well and then add the fish fillets. Cook for about 10 - 15 minutes or till the gravy thickens.
4. Sprinkle tikki masala and cook for a minute. Serve hot.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
