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Singhara kalia
By : Method
- Use a 1200 W microwave oven
- Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside.
- Wipe dry the fish and then apply the turmeric and salt to it.
- Keep aside.
- Put the oil in a dish and cook covered, at high for 2 minutes.
- Place the fish in a single layer, turn, and cook uncovered at high for 8 minutes, turning once.
- Lift out of the dish and keep aside till ready to use.
- To the same oil, add the powdered ingredients along with whole red chillies.
- Mix well and cook covered at high for 2 minutes.
- Add onions and mix well.
- Cook uncovered, at high for 6-8 minutes, or till light brown, stirring once.
- Add the tomatoes, coriander, chilli powder, turmeric and salt.
- Mix well and cook covered at high for 5 minutes, stirring once.
- Add 1 cup of hot water.
- Cover and cook at high for 5 minutes.
- Add the fish (it should be submerged in the liquid).
- Cook covered, at 30 degrees for 5 minutes.
- In case serving later, cook for 8 minutes.
- Serve garnished with coriander leaves.
Ingredients:
500 gm fish, scaled and cut into steaks
1 tsp salt
1 tbsp lemon juice
1 tsp turmeric powder
3 tbsp mustard oil
1 tbsp coriander seeds
1 tsp onion seeds
1 tsp fennel seeds
1 tsp small mustard seeds
1/4 tsp fenugreek seeds
2 whole red chillies
1/4 cup onions, grated
1/4 cup tomato, grated
1/4 tsp chilli powder
1 tsp turmeric
1 tsp salt or to taste
coriander leaves for garnish
500 gm fish, scaled and cut into steaks
1 tsp salt
1 tbsp lemon juice
1 tsp turmeric powder
3 tbsp mustard oil
1 tbsp coriander seeds
1 tsp onion seeds
1 tsp fennel seeds
1 tsp small mustard seeds
1/4 tsp fenugreek seeds
2 whole red chillies
1/4 cup onions, grated
1/4 cup tomato, grated
1/4 tsp chilli powder
1 tsp turmeric
1 tsp salt or to taste
coriander leaves for garnish
RECIPES BY REHANA KHAMBATY
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