How to make Khud Style Baked Fish -
Basa steaks marinated in a medley of spices, wrapped in aluminium foil and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basa fillets, Cumin seeds (जीरा)
Cuisine : Punjabi
Course : Main Course Seafood
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 Recipe Card
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.
Nutrition Info
Calories : 1535 Kcal
Carbohydrates : 168 gm
Protein : 77.3 gm
Fat : 61.5 gm
Other : Niacin- 10.9mg
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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.
