How to make Khud Style Baked Fish -

Basa steaks marinated in a medley of spices, wrapped in aluminium foil and baked.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basa fillets, Cumin seeds (जीरा)

Cuisine : Punjabi

Course : Main Course Seafood

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For more recipes related to Khud Style Baked Fish checkout Thai Style Basa, Grilled Fish, Green Masala Steamed Fish, Grilled Tawa Fish . You can also find more Main Course Seafood recipes like Palak with prawns Kolambi Bharleli Vangi Fish in Dill and Tomato Sauce Pomfret Ambotik

Khud Style Baked Fish

Khud Style Baked Fish Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Khud Style Baked Fish Recipe

  • Basa fillets cut into steaks 2 large

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Garlic cloves 10-12

  • Salt to taste

  • Dried red chilli paste 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Juice of 1 lemon

  • Hung yogurt 1/2 cup

  • Ghee 2 teaspoons

  • Fresh coriander leaves chopped 1-2 tablespoons

  • Basmati rice parboiled 1 cup

  • Aluminium foil 4 pieces

Method

Step 1

Preheat the oven to 180º C.

Step 2

Dry roast cumin seeds, coriander seeds and fennel seeds in a small non-stick pan till fragrant. Remove from heat, cool and grind to a powder.

Step 3

Char the garlic cloves and grind into a paste with a pinch of salt.

Step 4

To make the marinade, put the ground powder and garlic paste with red chilli paste, turmeric powder, salt, lemon juice, yogurt and ghee in a bowl and mix well. Add fresh coriander and mix well.

Step 5

Apply the marinade evenly to the fish steaks.

Step 6

On each aluminium foil piece, place a portion of rice. Sprinkle some water on top and place the marinated fish on it and wrap tightly.

Step 7

Place these parcels on a baking tray, put the tray in the preheated oven and bake for eight to ten minutes.

Step 8

Serve immediately.

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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.