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Name: Sultana-E-Samundar
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 kg Salmon or sole fish or; 10 g Coriander leaves; chopped; 6 tb Red wine vinegar; (90 ml); 150 g Yoghurt cheese; (hung; 2 tb Mustard oil; (30 ml); 2 tb Garlic paste; (30 g); 1 tb Ginger paste; (15 g); 3 g Fennel seeds; 1/2 ts Ajwain; (2 g); 1 Star anise; 3/4 ts Kashmiri deghi mirch; (4 g); 1 ts Honey; (5 ml); Salt to taste; 3 tb Mustard oil; (45 ml); 1/4 ts Fenugreek seeds; (1 g); 1/4 ts Mustard seeds; (1 g); 100 g Onions; chopped fine; 1 tb Garlic paste; (15 g); 2 ts Ginger paste; (10 g); 175 ml Yoghurt; 1 ts Turmeric powder; (5 g); 1/2 ts Yellow chilli powder; (2 g); Salt to taste; 1 l Fish stock; 1 tb Lemon juice; (15 ml); 4 ts Cream; (20 ml); 1/2 ts Black pepper powder; (2 g); 1/2 g Kasoori methi

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INGREDIENTS

1 kg Salmon or sole fish or
10 g Coriander leaves; chopped
THE MARINADE
6 tb Red wine vinegar; (90 ml)
150 g Yoghurt cheese; (hung
2 tb Mustard oil; (30 ml)
2 tb Garlic paste; (30 g)
1 tb Ginger paste; (15 g)
3 g Fennel seeds
1/2 ts Ajwain; (2 g)
1 Star anise
3/4 ts Kashmiri deghi mirch; (4 g)
1 ts Honey; (5 ml)
Salt to taste
THE GRAVY
3 tb Mustard oil; (45 ml)
1/4 ts Fenugreek seeds; (1 g)
1/4 ts Mustard seeds; (1 g)
100 g Onions; chopped fine
1 tb Garlic paste; (15 g)
2 ts Ginger paste; (10 g)
175 ml Yoghurt
1 ts Turmeric powder; (5 g)
1/2 ts Yellow chilli powder; (2 g)
Salt to taste
1 l Fish stock
1 tb Lemon juice; (15 ml)
4 ts Cream; (20 ml)
1/2 ts Black pepper powder; (2 g)
1/2 g Kasoori methi

Servings

INSTRUCTIONS

PAT dry the fish and cut into seven cm cubes. Whisk yoghurt cheese in a bowl, add the remaining marinade ingredients and mix well. Evenly rub the fish cubes with this marinade and reserve for 30 minutes. Skewer the fish cubes slightly apart, keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor or on a charcoal grill for about four minutes or in a pre-heated oven for six minutes. Remove and hang the skewers to allow the excess moisture to drip off. Baste with a little butter and roast again for three minutes. Whisk yoghurt in a bowl, add turmeric powder and yellow chilli powder, whisk until incorporated. Heat mustard oil to a smoking point in a pan, remove the pan from heat and sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and saute until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer till reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully. To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice. NOTES : Grilled fish in a mild curd based curry

NOTES

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Sultana-E-Samundar

1 kg Salmon or sole fish or
10 g Coriander leaves; chopped
 THE MARINADE
6 tb Red wine vinegar; (90 ml)
150 g Yoghurt cheese; (hung
2 tb Mustard oil; (30 ml)
2 tb Garlic paste; (30 g)
1 tb Ginger paste; (15 g)
3 g Fennel seeds
1/2 ts Ajwain; (2 g)
1 Star anise
3/4 ts Kashmiri deghi mirch; (4 g)
1 ts Honey; (5 ml)
 Salt to taste
 THE GRAVY
3 tb Mustard oil; (45 ml)
1/4 ts Fenugreek seeds; (1 g)
1/4 ts Mustard seeds; (1 g)
100 g Onions; chopped fine
1 tb Garlic paste; (15 g)
2 ts Ginger paste; (10 g)
175 ml Yoghurt
1 ts Turmeric powder; (5 g)
1/2 ts Yellow chilli powder; (2 g)
 Salt to taste
1 l Fish stock
1 tb Lemon juice; (15 ml)
4 ts Cream; (20 ml)
1/2 ts Black pepper powder; (2 g)
1/2 g Kasoori methi

PAT dry the fish and cut into seven cm cubes.    Whisk yoghurt cheese in a bowl, add the remaining marinade ingredients and  mix well. Evenly rub the fish cubes with this marinade and reserve for 30  minutes.    Skewer the fish cubes slightly apart, keep a tray underneath to collect the  drippings.    Roast in a moderately hot tandoor or on a charcoal grill for about four  minutes or in a pre-heated oven for six minutes. Remove and hang the  skewers to allow the excess moisture to drip off. Baste with a little  butter and roast again for three minutes.    Whisk yoghurt in a bowl, add turmeric powder and yellow chilli powder,  whisk until incorporated.    Heat mustard oil to a smoking point in a pan, remove the pan from heat and  sprinkle a little water carefully to bring the temperature down  (alternatively, remove and cool the oil). Reheat the oil, add fenugreek  seeds and mustard seeds, stir over medium heat until they begin to crackle,  add onions and saute until translucent and glossy, add garlic paste and  ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the  yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of  fat begin to appear on the surface. Add the fish stock and bring to a boil.  Lower the heat and simmer till reduced to half the quantity. Remove and  pass the gravy through a fine mesh soup strainer into a separate pan.  Return the gravy to heat, gently add the partially grilled fish and simmer  for three minutes. Add lemon juice and stir well. Remove from heat and  carefully stir-in cream and adjust the seasoning Crush kasoori methi  between the palms and sprinkle along with pepper. Stir carefully.    To serve: Remove to a serving bowl, garnish with coriander leaves and serve  with steamed rice.        NOTES : Grilled fish in a mild curd based curry

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 4 servings

Calories: 85
Calories from Fat: 22 (26%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 4mg		1 %
Sodium 465.7mg		16 %
Potassium 430.9mg		11 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 85

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