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BBQ pomfret steaks
By : Method
Ginger coconut sauce: 1. Combine the grape juice, onions, ginger, fish stock, water and coconut cream in a pan and bring to the boil on high heat. Cook for about 6-8 mins. or until the sauce thickens.
Ginger coconut sauce: 1. Combine the grape juice, onions, ginger, fish stock, water and coconut cream in a pan and bring to the boil on high heat. Cook for about 6-8 mins. or until the sauce thickens.
2. Add the saffron alongwith the water it was soaked in and the grated lemon rind. Heat the sauce for a few mins. and add lime juice. Adjust the seasoning to taste.
Pomfret steaks:
1. Apply salt, red chilli powder and turmeric to the fish steaks. Keep aside.
2. Place the fish steaks between a hinged basket and barbeque on both sides until cooked.
3. Pour the ginger coconut sauce on individual servings and sprinkle peanuts, spring onions and mint over the sauce. 4. Serve immediately.
Image: Flickr/creativecommons VirtualErn
Ingredients:
1 kg. Pomfret, cleaned and cut into steaks
5 tbsp. peanuts, coarsely chopped
2 tbsp. mint leaves, finely chopped
4 spring onions, finely chopped
salt to taste
1 tsp. red chilli powder
1/2 tsp. turmeric powder
For the ginger coconut sauce:
2 medium size onions, finely chopped
250 ml. fish stock
4 tsp. finely chopped fresh ginger
500 ml. ater
250 gms. coconut cream
7-8 strands of saffron, soaked in 2 tbsp. hot water
juice of 1 lime
grated rind of 1 lime
1 kg. Pomfret, cleaned and cut into steaks
5 tbsp. peanuts, coarsely chopped
2 tbsp. mint leaves, finely chopped
4 spring onions, finely chopped
salt to taste
1 tsp. red chilli powder
1/2 tsp. turmeric powder
For the ginger coconut sauce:
2 medium size onions, finely chopped
250 ml. fish stock
4 tsp. finely chopped fresh ginger
500 ml. ater
250 gms. coconut cream
7-8 strands of saffron, soaked in 2 tbsp. hot water
juice of 1 lime
grated rind of 1 lime
RECIPES BY REHANA KHAMBATY
