The Prabhu Family Blog.
Wednesday, May 18
Recipe took more than the day or two that I had promised back in October - Sorry!
Tried the Recipe out on the Mehra family last Sunday. Everybody liked it and it's very easy and you may want to try it out too.
I used a kilo of King Fish (Surmai) instead of Hilsa. Apparently it is a sea fish. As it was a large fish, I could easily get it deboned.
Ingredients - 1kg fish, 1 coconut grated, 12-15 whole red chillies, one tspn of imli, 10-15pcs of Tirphal (must have ingredient), 2 tspns of salt
Method - Put the Tirphals in some water in a small bowl and set aside, cut the fish into approx 1 and 1/2" cubes, apply haldi and salt liberally and set aside, grind the coconut, red chillis, imli, salt into a rough paste, add the water in the tirphal bowl while grinding, pound the wet tirphal seeds and add to the masala, wash the salt and haldi off the fish pieces and mix in with the masala in a bowl.
Set the oven to 200deg or cake baking strength :P, take a oven proof dish and spread a thin layer of oil to prevent the huggi from sticking to its surface, spread the fish and masala evenly in a single layer, add in the remaining masala into the gaps, put in oven for half an hour, check after 20 mins to see that the top is not getting too dark, if it is and the fish is cooked (feel with fork) shut oven and leave inside.
posted at Rasbhara Recipes too