KASHMIRI SEAFOOD
Fish slices, mussels and crab sticks cooked with yoghurt and spices to give this aromatic dish. Love the taste.
Serves: 2
250 gram(s) pomfrets or any firm-flesh fish sliced and cleaned
4 Crab sticks
10 Mussels in half shell
1 cup yoghurt lightly whisked
1 teaspoon(s) ginger grated
½ teaspoon(s) cumin seeds
1 teaspoon(s) coriander powder
2 green chillies de-seeded and slit
1 clove
½ teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) chopped fresh coriander
1½ tablespoon(s) ghee(clarified butter) / oil
½ cup(s) water
salt to taste and a pinch of asafoetida (onion powder) and turmeric powders
Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in colour. Drain and place on absorbent paper.
Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, mussels and crab sticks and salt. Stir gently and bring to a boil. Add cream if getting to dry. Cover and simmer on low heat for about 13 minutes or till the fish is almost cooked and the gravy has thickened.
Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 6 minutes or till the fish is cooked but firm.
TIP:
Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.
Serve hot with: steamed rice, roti (Indian bread) or slices of bread.
Syvum
Resep aangepas Elize de Kock
