Jaismand Lake also known as Dhebar is where this dish found its origin. Maharana Jai Singh built this lake while making a dam on the Gomti River.
|2||Cumin seed (Jeera)||30||G|
|4||Chopped Green chilly||80||G|
|5||Chopped Green Coriander||10||G|
|7||Red chilli powder||10||G|
|16||Salt to taste||2||Spoon|
- Grind mint leaves, coriander leaves, ginger, and garlic to a fine paste. Green chutney is ready.
- Then fill the fish with green chutney and keep it aside
- Add egg, cornflour, besan, salt, and water in a bowl to make a paste.
- Dip the fish in the batter and fry.
- Heat oil in a heavy-based saucepan. Cook cloves, bayleaf, cumin seeds, cardamom, and cinnamon together till they start crackling.
- Add the onions and tomato and sauté till the onions become red.
- Add Indian masala and cook for 10 minutes.
- Add the red and yellow gravy and cook for another 5 minutes.
- Then add the fried fish and cooking cream.
- Simmer on a low flame.
- Garnish with ginger and fried mint leaves.
Enjoy this preparation with steamed rice.
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