13
2 tbsp / 30 ml
coriander seeds
2 tsp / 10 ml
poppy seeds
1
⁄
2
+
1
⁄
8
tsp / 3 ml
mustard seeds
4
dry red Kashmiri chillies
de-seeded
1
⁄
3
cup / 80 ml
mustard oil
1
⁄
8
tsp / 0.6 ml
fenugreek seeds
1
⁄
8
tsp / 0.6 ml
cumin seeds
2 tsp / 10 ml
jaggery
1.
Mix
1
⁄
2
tsp/2.5 ml salt and turmeric. Rub all over fish. Cover and
keep aside 30 minutes.
2.
Grind into a paste onions, ginger, garlic and green chillies,
gradually adding
1
⁄
4
cup/60 ml water.
3.
Finely grind coriander, poppy and
1
⁄
2
tsp/2.5 ml mustard seeds
and 3 red chillies.
4.
Heat oil in pan on medium heat about 2 minutes. Add 3 fish
steaks. Fry on both sides till light golden (about 3 minutes on each
side). Remove. Fry remaining steaks in the same way except do not
add oil.
5.
To oil remaining in pan, add remaining red chilli (1), fenugreek,
cumin and remaining mustard seeds (
1
⁄
8
tsp/0.6 ml). When mustard
seeds begin crackling, add onion paste and ground spices. Stir-fry
about 4 minutes till colour darkens slightly. Add remaining salt
(2 tsp/10 ml), jaggery and remaining water (1
3
⁄
4
cups/420 ml). Bring
to boil on high heat.
6.
Reduce heat to low. Cover and simmer 10 minutes.
7.
Add fish steaks. Increase heat to medium. Bring to boil.
8.
Reduce heat to low. Cover and simmer 10 minutes. Serve hot
with rice.
h
The quantity of the following recipe is for the 2 litre pan.
When using the 3.25 litre pan, the quantity of ingredients may be
increased by two-thirds.
Sautéed Vegetables
Serves 8
1 tbsp + 1 tsp / 20 ml
vegetable oil
1
1
⁄
4
tsp / 6.3 ml
cumin seeds
1 small (2
2
⁄
3
oz / 80 g)
onion
finely chopped
1 x
3
⁄
4
inch / 1.9 cm piece
(
1
⁄
4
oz / 7 g)
fresh ginger
finely chopped
1
3
⁄
4
cups (9
1
⁄
2
oz / 265 g)
peas
shelled or frozen
2
green chillies
finely chopped
1
⁄
3
cup + 2 tbsp
/ 110 ml
water
4 large (1 lb 5
1
⁄
2
oz / 600 g)
potatoes
'boiled' (see page 18 ),
peeled and cut into
1
⁄
2
inch
/
1.3 cm cubes
2 tsp
/ 10 ml
salt
1
⁄
4
tsp
/ 1.3 ml
garam masala
powder
1.
Heat oil in pan on medium heat about 3 minutes. Add cumin
seeds. Stir a few seconds.
2.
Add onion and ginger. Stir fry till onion is transparent (about
2 minutes). Add peas, chillies and water. Stir. Cover and cook on
medium-low heat till peas are just tender and water has evaporated
(about 10 minutes), stirring occasionally. (If water remains when peas
are tender, uncover pan and boil away water.)
3.
Add potatoes and salt. Stir fry about 3 minutes. Add
garam
masala
powder. Mix. Serve hot.
h
