WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Steamed fish (Kashmiri dish)

Serves: 6
Cooking Time: 40 minutes
Ingredients:
1kg fish washed and cut into large slices, 1/2 tsp turmeric powder
1/2 tsp aniseeds, 1 tsp ginger paste, 4 red Kashmiri chillies
1 tsp cumin seeds, 1tsp coriander seed powder,
1 tsp chilli powder, 1 cup coriander leaves chopped
Oil, 1/2 cup cirds, Salt to taste

Steps to prepare Steamed fish:
  • Mix the turmeric, aniseeds and fish and keep aside for two hours. Heat oil and deep fry the fish pieces. Drain and reserve. In the same oil, add ground ginger, Kashmiri chillies, cumin seeds, coriander seed powder and chilli powder. Fry till golden brown.
  • Add curds and cook till oil seperates from the masala. Add the fried fish and salt to taste. Cover the pan tightly. Cook on a very slow fire till the fish pieces are cooked.
  • Serve covered with coriander leaves.
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