Fish Ghee Roast Recipe a burst of flavor that you very much need to tantalize your taste buds!

Watch this Masala TV video to learn how to make Tender Coconut Jelly, Fish Ghee Roast and Shahi Zafrani Gosht Pulao.

This show of Masala Mornings with Chef Shireen Anwar aired on 12th December 2021.

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THURSDAY

TENDER COCONUT JELLY

Ingredients

China grass 10 gm
Tender coconut water 3 cups
Sugar 3 tbsp heaped
Coconut milk 1 tin
Condensed milk ½ cup
Pomegranate seeds ½ cup for garnish
Mint leaves few for garnish

METHOD

Soak the china grass with coconut water for 10 mins, add sugar and boil on low flame till china grass dissolves, pour the mixture into the tray, refrigerate and allow to set. In another bowl, mix coconut milk and condensed milk, refrigerate, cut the set tender coconut into cubes, pour the cold coconut milk mixture on the cubes, garnish with pomegranate seeds and mint leaves, serve chilled.



FISH GHEE ROAST

Ingredients

Fish boneless cubes 1 kg
Yogurt 1 cup
Chili powder 1 ½ tsp heaped
Turmeric ½ tsp
Lemon juice 2 tbsp
Salt 1 tsp
Kashmiri red chilies 4
Button red chilies 8
Coriander seeds roasted and crushed 1 ½ tsp
Cumin seeds roasted 1 tsp
Fenugreek seeds ½ tsp
Garlic 20 cloves
Tamarind pulp ¼ cup
Clarified butter ½ cup
Jaggery 1 tbsp
Curry leaves 20
Coriander leaves 2 tbsp

METHOD

Marinate fish with yogurt, chili powder, turmeric, lemon juice and salt for 1 hour, soak and boil the chilies, cool and grind the chilies with roasted coriander, cumin and fenugreek seeds, also add garlic and tamarind pulp, grind all together into a smooth paste. In a pan heat ghee, fry the fish for 1 min on both the sides, remove and keep aside. In the same pan, add the chili masala, and fry for 2 mins, add jaggery, curry leaves, fry for 5 mins on low flame till ghee comes on top, add the cooked fish back to the masala with 2 tbsp more ghee, cook for another 5 mins, serve hot garnished with coriander and roties.



SHAHI ZAFRANI GOSHT PULAO

Ingredients for Mutton Gravy

Oil ½ cup
Brown onion 1 cup
Tomatoes chopperised 4
Ginger garlic paste 2 tbsp
Mutton 750 gm
Chili powder 1 tsp
Allspice 1 tsp
Honey 1 tbsp heaped
Salt 1 ½ tsp

METHOD

Heat oil, add half brown onion, chopperised tomatoes, ginger garlic paste, fry for 5 mins, add mutton, fry for 5 mins, add chili powder, allspice, honey and salt, pressure cook till the mutton is done with 1 cup water, when mutton tender and gravy thick, remove.

Ingredients for Saffron Pulao

Oil ¼ cup
Cumin seeds ½ tsp
Green cardamom 2
Cinnamon 1 inch stick
Brown onion ½ cup
Water 6 cups
Salt 1 ½ tsp
Basmati rice ½ kg soaked for ½ an hour
Saffron ½ tsp soaked in 2 tbsp hot milk

Ingredients for Garnishing

Boiled eggs 2
Fried potato wedges 2 potatoes
Coriander leaves 3tbsp chopped
Mint leaves chopped 1 tbsp chopped
Brown onion 2 tbsp

METHOD FOR PULAO

Heat oil, add cumin seeds, cardamom, cinnamon, fry for 1 min, add brown onion with water, salt, bring to boil, add soaked rice, cook till the water has evaporated, reduce the flame, sprinkle the saffron and milk mixture on the rice, cover on dum till rice is done.

TO SERVE

First make a layer of rice on a serving platter, top with a mutton gravy, garnish with fried onions, mint and coriander, serve with boiled eggs and potato wedges.

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