Wednesday, 13 August 2014

Gyan Singh's Sweet & Sour Fish

It's funny how recipes get their names . Even though Gyan Singh has learnt a lot over the years , whenever I feel like eating this fish I ask him to make ' apni wali machi bana ' - cook your fish your way , and he happily plates up his version of ' Chinese ' Fish Curry - never mind the hing and curry leaves in it !

400 Grams Fish Fillets Cubed.
1/2 Teaspoon Jeera seeds.
3 Tomatoes - Cut in chunks.
1 Onion - Chop.
1.5 Teaspoons Chopped Ginger.
6 Tablespoon Tamarind Paste.
A Dot of Hing.
1 Teaspoon Kashmiri Mirch Powder.
1 Tablespoon Gur.
Curry Leaves.
Marinate for 10 minutes fish in haldi powder and chili powder to just color - saute in minimum oil to seal only , not cook , and set aside.
In a wok splutter rai , add curry leaves , hing and whole chilies , then add the ginger. Sprinkle water and 30 seconds later add tomatoes and onion , mix and cook covered on low till mushy.Add all the rest of the ingredients , you may add up to 1/3d cup water and gently simmer covered for 2-3 minutes.
Taste - this will be what your fish will taste like so adjust flavors accordingly.Now add fish , cook covered another 3-5 minutes on low heat . Comes out deliciously sweet and tangy - I increase the chilies as I like my food real spicy . A total treat.

Sikandalous Cuisine

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