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Singhara kalia
By : Rehana Khambaty
Category : Fish
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Use a 1200 W microwave oven
  2. Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside.
  3. Wipe dry the fish and then apply the turmeric and salt to it.
  4. Keep aside.
  5. Put the oil in a dish and cook covered, at high for 2 minutes.
  6. Place the fish in a single layer, turn, and cook uncovered at high for 8 minutes, turning once.
  7. Lift out of the dish and keep aside till ready to use.
  8. To the same oil, add the powdered ingredients along with whole red chillies.
  9. Mix well and cook covered at high for 2 minutes.
  10. Add onions and mix well.
  11. Cook uncovered, at high for 6-8 minutes, or till light brown, stirring once.
  12. Add the tomatoes, coriander, chilli powder, turmeric and salt.
  13. Mix well and cook covered at high for 5 minutes, stirring once.
  14. Add 1 cup of hot water.
  15. Cover and cook at high for 5 minutes.
  16. Add the fish (it should be submerged in the liquid).
  17. Cook covered, at 30 degrees for 5 minutes.
  18. In case serving later, cook for 8 minutes.
  19. Serve garnished with coriander leaves.
Image: Flickr/creativecommons scaredy cat
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
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