Sunheri Angoori Machhli

Ingredients list for Sunheri Angoori Machhli

• 8 Indian Salmon
• 150 grams Black grapes peeled
• 2 teaspoon Lemon juice
• to taste Salt
• 1/4 teaspoon Carom seeds (ajwain)
• 250 grams Black grapes seeded
• 3 tablespoon Oil
• 1 inch piece Ratanjot
• 2 medium Onions grated
• 2 teaspoon Ginger paste
• 1/4 teaspoon Black cardamom powder
• a pinch Cinnamon powder
• a pinch Clove powder
• 7-8 Black peppercorns crushed
• 3 tablespoon Fresh cream
• 1 sheet Gold leaves (sone ka varq)

Method

1. Debone the salmon fillets and flatten them lightly with the back of a knife. Cut them into three inch by four inch pieces. Marinade salmon pieces and shrimps with lemon juice and salt for fifteen minutes.
2. Squeeze out excess water, chop shrimps into small pieces and keep aside. Dry roast carom seeds lightly and mix with shrimps. Place a spoonful of shrimp mixture on salmon pieces and roll them into cylindrical shape.
3. Secure them tightly in aluminium foil and poach in boiling water for eight minutes. Drain and keep warm. Grind seedless black grapes into a fine paste. Heat oil in a kadai, add ratanjot and stir fry for twenty seconds.
4. Strain the oil and discard ratanjot. Reheat the oil and add onion. Cook on high heat till onion becomes light brown. Add ginger paste and stir fry for half a minute. Add black cardamom powder, cinnamon powder, clove powder and crushed black peppercorns. Mix well.
5. Add black grape puree and salt. Add one cup water and bring to a boil. Simmer for five minutes. Remove salmon rolls stuffed with shrimps from aluminium foil. Stir them into black grape gravy and simmer for two minutes.
6. Stir in fresh cream. Serve hot coated with gold varq.

Nutrition Info