Veg Fish Curry | वेज फिश करी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Instead of fish, we have used bananas to make this extraordinarily delicious 'VEG' Fish Curry so that you don't miss out on the good things in life.

VEG FISH CURRY

Ingredients

2 medium raw bananas, cut into half, ¾ boiled with salt and lemon juice
2 tbsps oil
1 tsp cumin seeds
2-3 cloves
2-4 black peppercorns
2-3 green cardamoms
1 bay leaf
2 medium onions, chopped
1½ tbsps ginger-garlic paste
¼ tsp asafoetida
1½ cups fresh tomato puree
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
½ tsp cumin powder
Mustard oil for shallow frying
¼ tsp dried fenugreek leaves (kasuri methi) powder
½ lemon
Coriander sprig for garnish
Radish slices for garnish
Lemon wedge to serve
Batter
2 cups Tata Sampann Fine Besan
Salt to taste
½ tsp red chilli powder
A pinch of turmeric powder
½ tsp carom seeds (ajwain)


Method

1. Heat oil in a non-stick pan, add cumin seeds, cloves, black peppercorns, green cardamoms, bay leaf and sauté till fragrant.
2. Add onions and sauté till golden brown in colour. Add ginger-garlic paste and mix well.
3. Add asafoetida and mix. Add tomato puree and mix well.
4. Add salt, red chilli powder, turmeric powder, coriander powder, cumin powder and mix well. Add a little water, mix, lower the heat. Cover and cook till the oil separates.
5. Meanwhile, peel the raw bananas, cut into half and press them slightly. Transfer them on to a plate and set aside.
6. For the batter, add 1½ cups Tata Sampann Fine Besan in a large bowl and the remaining in another plate.
7. In the same bowl, add salt, ¼ tsp red chilli powder, a pinch of turmeric powder, ½ tsp ajwain, and sufficient water. Whisk well to form a smooth and coating consistency batter.
8. Heat mustard oil in a shallow non-stick pan, add salt into the remaining besan, and add remaining red chilli powder, coat the raw banana pieces in this and dip into the prepared batter, Drop it into the hot oil and shallow fry till golden and crisp on both sides. Drain on an absorbent paper.
9. Add a little water to adjust the consistency of the gravy. Adjust the salt, mix well.
10. Slightly press the prepared veg fish against the absorbent paper and add to the gravy. Mix till well combined. Cover and cook for 2-4 minutes on low heat.
11. Add a little kasuri methi powder, squeeze lemon and mix well. Transfer into a serving bowl.
12. Garnish with coriander sprig, radish slices and lemon wedge. Serve hot with steamed rice.

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