Friday, 1 January 2016

Laal Maach #sikandalouscuisine

This recipe borrows from a lot of posts I have seen here - and the result was delicious . Kokum here added this lovely color and a mellow tangy flavor , which explains the name ! Go with the concept and adjust ingredients to taste .

250 Grams Singhara Steaks - Apply salt and haldi ,after 15 minutes lightly fry . Set aside.
1-2 Petals Kokum - That gives this beautiful color . Or use Impli.
1/2 Teaspoon Rai Seeds.
1 Teaspoon Kashmiri Chili Powder ( Color )
Curry Leaves.
1 Mug Coconut Milk  - or as per gravy.
100 Ml Hot Water.
1/2 Teaspoon Sugar.
Mustard Oil
Make Paste:
1 Medium Onion.
4 Dried Red Chilies - Soak in minimum hot water for 30 minutes.
6 Cloves Garlic.
1 Teaspoon Rai Seeds
Heat oil , splutter rai seeds , add curry leaves then add in the paste  and kokum and saute till oil comes up.Now add water , and then the fried fish. Saute another 2-3 minutes . Gradually keep adding coconut milk till desired gravy.Add sugar , and adjust flavors.
This comes out delicious , and tastes the best the next day , by which time kokum further adds its brilliant hue to the gravy.

Administrator  &
​ Hawaldar​
Sikandalous Cuisine

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