How to make Afghani Fish - SK Khazana -
Rich and creamy this fish preparation from Afghanistan is a treat for both eyes and palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish fillets (फिश फिले), Salt (नमक)
Cuisine : Other cuisines
Course : Main Course Seafood
For more recipes related to Afghani Fish - SK Khazana checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Yera Poondu Masala Coconut Fish Curry Italian Fish Steaks Chingri Macher Malai Curry
Afghani Fish - SK Khazana Recipe Card
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 : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Afghani Fish - SK Khazana Recipe
Fish fillets cut into 2 inch pieces 400 grams
Salt to taste
Lemon juice 1 tablespoon
Medium onions quartered 2
Garlic cloves 8-10
Ginger sliced iu-1 inches
Cashewnuts 8-10
Ghee 1 1/2 tabl teaspoon
Tomato puree 1 1/2 cups
Red chilli powder 2 teaspoons
Coriander powder 1 teaspoon
Yogurt 4 tablespoons
Dried fenugreek leaves (kasuri methi) 1 teaspoon
Fresh cream 1 tablespoon
Coal pieces a few
Cloves 3-4
Ginger strips for garnish
Fresh coriander sprig 1 for garnish
Method
Step 1
Take fish pieces in a bowl, add salt and lemon juice, mix and set aside for 10-15 minutes.
Step 2
Put onion, garlic, ginger, cashew nuts and sufficient water in a blender jar and blend into smooth paste.
Step 3
Heat 1½ tbsps ghee in a non-stick deep pan, add the ground mixture and sauté for 4-5 minutes.
Step 4
Add tomato puree, mix well, cover and cook for 8-10 minutes. Add red chilli powder, coriander powder and salt, mix well and sauté till the mixture comes to a boil.
Step 5
Add yogurt and mix well. Add fish pieces, mix well, cover and cook for 5-10 minutes.
Step 6
Add dried fenugreek leaves and fresh cream and mix well. Turn off the heat.
Step 7
Place hot coals in a steel bowl and place it in the pan. Place cloves over the coal and pour 1 tsp ghee over them. Cover and let the smoke infuse for 3-4 minutes.
Step 8
Remove the bowl of coal. Transfer the Afghani fish into a serving bowl. Garnish with ginger strips and a fresh coriander sprig. Serve hot.
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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.
