CHANDPURI HILSA FISH
INGREDIENTS
5 Hilsha Fish Steaks
1Tbs Kasundi Mustard Paste
1tsp Black Mustard Seeds
½ tsp Cumin Seeds
4 Green Chillies
White Pepper
1Tbs Chopped Garlic
2Tbs Mustard Oil
2Tbs Vegetable Oil
1 Chopped Shallot Onion
1 Tbs Chopped Fresh Coriander
a side dish.
½ Juice of Lemon
Salt to taste
1tsp Turmeric Powder
½ tsp Cumin Powder
½ tsp Chilli Powder
2Tbs Yoghurt
2Tbs Water
Pinch Of Saffron
1Tbs Butter
300ml Chicken Stock
3 Cherry Vine Tomatoes
5 Baby Potatoes
5 Baby Aubergines
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METHOD
Marinade For Hilsa Steaks
Wash the hilsa steaks thoroughly
under running water making sure
that all the scales are removed. Pat
dry with paper towel removing any
excess water place in mixing bowl
add salt, white pepper, 1/2tsp chilli
and 1tsp turmeric powder, juice of
half a lemon and 1tbs of vegetable
oil. Mix all the ingredients gently
massaging the spices into the
flesh of the hilsa steaks set aside
for 30 minutes for the marinade to
permeate.
Heat non-stick pan with 1tbs of
vegetable oil bring to temperature
shallow fry the hilsha steaks, till
golden brown. Keep aside.
Poached Saffron Baby Potatoes
Peel and wash potatoes place in a
saucepan add chicken stock, 1tbs
salted butter, pinch of saffron bring
to boil reduce heat to simmer until
potatoes are cooked. Set aside.
Preparation of Sauce
In a saucepan, heat 2tbs mustard
oil add 1tsp black mustard seeds,
1/2tsp cumin seeds until seeds
pop and crackle add 3 slit green
chillies, finely cho ed shallots
and garlic. Sauté until translucent
add 1tsp turmeric, 1/2tsp cumin
powder, 1tbs kasundi mustard
paste and stir for two minutes add
baby aubergines and cook for five
minutes then add 2tbs of yogurt
and 2tbs of water.
Simmer for 10 minutes place fried
hilsha steaks into saucepan and
simmer for further three minutes
add 3 cherry vine tomatoes until
sauce thickens add salt to taste.
Finally, add freshly chopped
coriander to sauce and take off
heat. Serve with steamed rice.
September/October 2014 // T A N D O O R I
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27/08/2014 07:33