Skip to main content

Dry fish pulao

dry fish pulao 


1 kg Curry cut dry fish
2 tbsp Dry Shrimps
1 lemon juice
1 tsp Black pepper
2 sliced Onions
1 Cup tomato puree
1 tbsp GG paste
1 tsp Turmeric powder
1 tsp Coriander powder
2 tsp Red chili powder
2 tsp Garam masala
1 tbsp chopped mint leaves
1 tbsp chopped coriander leaves
salt
oil

Clean these dry fish 4 to 5 times through this process maximum amount of salt will washed and then soaked in warm water for 10 minutes .
After 10 minutes remove from water marinade with lemon and black pepper keep aside.

Add enough oil in a pan and heat it. Shallow fry these fish  in pressure cooker till brown. Remove in a plate and keep aside.

On same oil add dry shrimps fry for 1 min. add chopped onions fry for a while and add ginger garlic paste, and saute it well. Allow it to cook till brown. Add tomato puree and give it a gentle stir and cook till the oil separates.

Add all spices along with leaves stir and then add fried fish pieces mix well add soaked fish water cover the pan and let it simmer for 5 minutes on low flame.

Add soaked rice mix it well. add water if needed 3 cups of water cover the pan with  lid. Let it cook on low flame for 1 whistles Once the rice is cooked properly, and water is completely absorbed, turn off the flame.

Dry fish pulao is ready
No need to add any whole spices for aroma.
Dry fish naturally aromatic.
Adding shrimps gives more flavor and aroma to pulao.
sukhua palou

Popular posts from this blog

Potal Chenna rassa

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh
Read more

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more