Ginger Curryl eaf Fish


Ingredients:

Pomfret - 1 whole Fish (2 Fillets)

Curry leaf and ginger pesto
• Curry Leaves - 50 gms
• Garlic Cloves - 8 nos
• Crushed ginger - half tsp
• Lemon juice - half tsp
• Olive Oil - 20 ml
• Salt to taste
• Crushed Black Pepper - half tsp

Daliya Couscous
• Daliya - 100 gms
• Olive Oil - 1 tsp
• Chopped Garlic - 3 cloves
• Chopped onions - 15 gms
• Paprika powder - half tsp
• Raisins - 15 to 20 nos
• Almonds ( sliced) - 4 nos
• Salt to taste

Procedure:
• Clean and deskin the pomfret fillet, apply lemon juice and leave aside.Deep fry the curry leaves. Take a blender, add ginger, garlic,crushed pepper and salt along with the curry leaves into a paste.it should be a little coarse in texture.
• Apply the curry leaf pesto to the pomfret fillets evenly and leave aside.
• For Dalia Preparation : In a pan, dry roast dalia for a few minutes and leave aside.Take a pressure cooker, heat oil, sautι chopped garlic, add chopped onions, sprinkle paprika powder , add raisins and almonds.Add the roasted daliya and water.Close the pressure cooker and let 3 whistles come.Stir when the cooker is opened.
• Take a non stick pan, add olive oil.cook the marinated pomfret fillets until done.
• Arrange the Daliya Couscous on the plate and place the ginger curry leaf fish on top of the couscous.

Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.