Skip to main content

Fish with cashew curry (Rui Maacher Dumpukht -- Fish Dumpukht )

What You Need

6-7 steak pieces of sweet water fish like Rohu or Buffalo Carp (Trout will do, Salmon, if in a pinch)

Onion ~ 1 cup chopped
Ginger ~ 1"piece
Green Chili ~ 4
Cashew ~ 1/3 cup. I used broken cashews



Bay Leaf ~ 2 small
Dry Red Chili ~ 2 whole

Yogurt ~ 1/2 cup
Kashmiri Mirch or Paprika ~ 1/4 -- 1/2 tsp
Turmeric

Garam Masala ~ 1/4 tsp
Salt ~ to taste
Sugar ~ 1/4-1/2 tsp


Prepping the Fish

Wash the steak pieces of fish, clean and remove scales if needed. Marinate the fish pieces with little turmeric and salt and keep aside for 15-20 mins. Heat Oil in a Kadhai and shallow fry the fish till they are light golden with little browning on both sides

Making the Gravy

Fry 1 cup of chopped red onion till soft and translucent.

Make a paste of
fried onion,
4 green chili,
1" ginger peeled and chopped,
1/3 cup of broken cashew

Heat While Oil

Add 2 whole Dry Red chili and 2 small(or 1 large) bay leaf

Add the paste. Add about 1/4 tsp of sugar and fry the paste till you see oil separating out from the masala.

In a bowl beat 1/2 cup of thick yogurt to a smooth consistency. Add 1/2 tsp of Kashmiri Mirch or Paprika and 1/4 tsp of Turmeric to it and mix well

Lower the heat and gradually add the yogurt to the pan. Do not add all yogurt at once . At low heat mix the yogurt with the masala paste and cook for a couple of minutes.

Add about 2/3 cup of water and let the gravy simmer. Once the gravy comes to a boil slide in the fish pieces. Cook for a 2-3 minutes till gravy reduces to desired thickness. Sprinkle 1/4 tsp of Garam Masala and gently mix. Cover and let it sit to integrate all the flavors.

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more

Ricotta pancakes nyt cooking

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.
Post a Comment
Read more