Fish Meuniere is the ultimate way to make Fish. It's juicy, aromatic and scrumptious. Have this exquisite style of fish tonight for dinner !

Watch this Masala TV video to learn how to make Fish Meuniere , Dum Ka Gosht Paya Nihari and Paya Nihari Recipes. This show of Lazzat with Samina Jalil aired on 11 January 2021.

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Fish Meuniere:

INGREDIENTS

Fish Fillets 2
Salt, black pepper to taste
Red pepper (crushed) 1 tsp
Garlic 1 tsp
Flour as required (for dusting)
Butter 2 tbsp
Fresh parsley 2 tbsp
Butter for frying

METHOD

Marinate fish fillets with salt, black pepper, crushed red pepper and garlic for 30 minutes. Then roll and dust the fish fillets with flour. Now heat butter and pan fry the fish until done. Remove in a platter. Heat 2 tbsp butter and add parsley. Fry well together and pour it onto the fish. Serve hot.


Dum Ka Gosht:

Ingredients

Mutton ½ kg small pcs
Raw papaya 1 tbsp
Salt 1 tsp
Red chili powder 1 tsp heaped
Ginger paste 1 tbsp
Yogurt ½ cup
Green chilies 4 sliced
Onion 1 sliced
White cumin seeds ½ tsp
Cloves 6
Black pepper 6
Cinnamon 1 stick
Tomato 1 sliced
Oil ¼ cup
Coriander leaves 1 cup

METHOD

Marinate mutton with raw papaya for 1 hour, add in salt, chili powder, ginger paste and yogurt, leave it for few hours. Heat ¼ cup oil, fry onions till very light golden, add white cumin seeds, whole spices, tomato, fry for 10 mins, add in marinated mutton. Leave it on low flame and cook on dum for at least 40-45 mins till tender. Then lastly add green chilies, coriander leaves, fry well and remove.





Paya Nihari:

Ingredients

Mutton trotters 4 (wash well)
Bay leaf 1
Garlic 1 inch piece
Ginger 1 inch piece
Water 8 cups
Clarified butter 1 cup
Ginger garlic paste 1 tbsp
Salt 1 tsp
Red chili powder 1 tbsp
Nehari masala 3 tbsp
Mutton adla ½ kg (boiled in 2 cups water)
Wheat flour ½ cup
Flour ¼ cup
Lemon to serve
Green chilies to serve
Coriander leaves to serve

METHOD

Boil mutton trotters with bay leaf, ginger garlic and 8 cups of water till tender, preserve the stock. Heat ghee, add ginger garlic paste with salt, red chili powder, turmeric powder, nehari masala, add in little water, fry well, add in boiled trotters, boiled adla, fry well, add in the strained stock, boil. Lastly add flour and wheat flour mixture, cook on low flame till ghee comes on top. Serve with lemon, coriander leaves, green chilies and nan.

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