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Recipes,Lunch,Dinner,Non-Veg Lunch,Non-Veg Dinner


Jul 03, 2017

PREPARATION TIME

COOKING TIME

SERVES

6

PREPARATION LEVEL

Easy

Ditch the fish curry and use the fresh fish to make this biryani instead.

INGREDIENTS

    250 gms surmai pieces (cleaned and cut into equal pieces)
    Marination:
    ¼ tbsp fresh ginger garlic paste
    Salt to taste
    ½ tsp turmeric powder
    1 tsp Lime juice
    Soaked and ground to a paste :
    1/2 cup chopped khopra
    1/2 tbsp poppy seeds
    4 cloves
    3 cardamom
    1 cinnamon stick
    5 dried red chillies
    1 tsp fennel seeds
    1/4 cup water
    Other ingredients:
    3 tbsp coconut oil
    2.5 tbsp refined oil
    1 tbsp chopped ginger
    1 tbsp chopped garlic
    1 large onion, finely sliced
    8 to 10 curry leaves
    1 large tomato, pureed
    1 cup raw basmati rice , soaked in water for 20 minutes and then drained
    Salt to taste
    Water as required
    Toasted coconut pieces for garnishing
    Coriander leaves for garnishing

DIRECTIONS

1. Marinate fish using marination ingredients and keep aside.
2. In a deep broad pan, heat oils. Add curry leaves, onion, ginger and garlic. Sauté till onion turns pink. Add tomato puree and sauté for 2 more minutes.
3. Add ground paste and cook well on medium flame for 2 to 3 minutes.
4. Add marinated fish and coat well. Gently cook on both sides for 2 minutes each. Remove fish pieces onto a plate and keep aside.
5. In same pan, add rice and cook for 1 minute till masala is well coated. Add hot water as required and bring to boil.
6. Post one boil, reduce flame and cook till water is absorbed.
7. Now gently place fish pieces over rice, cover and cook on low flame till fish and rice is well cooked. You can alternatively layer the rice too.
8.Garnish with coconut and coriander. Serve hot.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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