How to make Chenchada -

Fish cooked with vegetables and masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ravas Fish, Split Skinless Black Gram

Cuisine : Odia

Course : Main Course Seafood


Chenchada

Chenchada Recipe Card

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The world’s oceans, seas and rivers are filled with fish and other seafood so abundantly that you can never get tire of the variety. Besides the fact that seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chenchada Recipe

  • Ravas Fish cut into 5 pieces 1 medium

  • Split Skinless Black Gram 1/4 teaspoon + a pinch

  • Salt to taste

  • Oil 4 tablespoons

  • Sugar a pinch

  • Paanch phoran [pinch of fenugreek seeds (methi dana), ¼ tsp must 1 tablespoon

  • Dried red chillies 2

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Onions 3 small

  • Parval 3 medium

  • Brinjal 1 medium

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red tomatoes 2 medium

  • Split Bengal gram soaked 1 1/2 cups

  • Potato cut into cubes 1 medium

  • Red pumpkin (kaddu) boiled and cut into cubes 100 grams

  • Raw banana boiled and cut into cubes 1

  • For garnishing

  • A lemon wedge

  • A fresh coriander sprig

Method

Step 1

Place fish in a bowl. Apply ¼ tsp turmeric powder and salt and set aside to marinate for 15 minutes.

Step 2

Heat 2 tbsps oil in a non-stick wok. Place marinated fish pieces in the wok, cover and cook for 4-5 minutes. Flip and cook on the other side for 4-5 minutes. Switch off heat.

Step 3

Heat remaining oil in a non-stick pressure cooker. Add sugar and saute till light brown. Add paanch phoran and sauté till fragrant. Break the dried red chillies and add. Add ginger and garlic and sauté for 1-2 minutes.

Step 4

Finely chop onions in a chopper, add to the cooker and sauté for a minute.

Step 5

Peel and roughly chop the parval and add to the cooker.

Step 6

Slit brinjals, add to the cooker and sauté for a minute. Add red chilli powder, garam masala powder, a pinch turmeric powder and cumin powder sauté for 1-2 minutes.

Step 7

Cut tomatoes into small cubes, add to the cooker and sauté for a minute.

Step 8

Add Bengal gram, salt, 3 cups of water, potato, pumpkin, banana and cook on high heat till 2 whistles are given out. Switch off heat. Open the lid when pressure reduces completely. Cook on low heat till the gravy thickens.

Step 9

Place a round mould on a serving plate. Place the vegetables in the mould. Press lightly and remove the mould. Place a piece of fish on top. Garnish with a lemon wedge and a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.