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Pan Seared Basa, Haaq Saag, Kashmiri Chilli Butter, Walnut Pulao

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Pan Seared Basa, Haaq Saag, Kashmiri Chilli Butter, Walnut Pulao
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Coated with the flavour of oyster sauce, basa fish is pan seared and served on a bed of haaq saag with a crunchy walnut pulao.


  • 500 g kashmiri haaq saag
  • Salt to taste
  • 1 tsp asafoetida (hing)
  • 2 Tbsp mustard oil
  • 3 whole red chillies
  • 1 pinch cooking soda
  • 1 Tbsp desi ghee
  • 1/2 tsp mace
  • 5 green cardamoms
  • 1 Tbsp cinnamon sticks
  • 3 Tbsp walnuts, shelled
  • 2 cups basmati rice, soaked
  • 1 tsp kashmiri red chilli powder
  • 1 pinch fennel powder (saunf)
  • 1 pinch saunth powder
  • 1 Tbsp yellow butter
  • 100 g thick lotus stems (kamal kakdi)
  • Refined oil, for frying
  • 250 g fish fillet (basa, pomfret, bekti)
  • 2 tsp oyster sauce
  • 2 Tbsp cornflour


  1. Clean and wash kashmiri haaq leaves.
  2. Boil 3 cups of water in pan and add salt, hing, mustard oil, whole red chillies and cooking soda.
  3. Add haaq in this boiling water. Simmer for 30 seconds. Keep aside.
  4. In another pan, heat desi ghee and add whole spices.
  5. Add walnuts and soaked rice and saute. Cover with water and simmer till pulao is ready.
  6. For kashmiri butter, mix kashmiri red chilli powder, saunth and saunf powder and butter. Keep it in a fridge.
  7. Clean and slice lotus root as thin as possible. Deep fry in hot oil till crispy.
  8. Wash and marinate fish with oyster sauce.
  9. Heat oil in a pan. Dust fish in cornflour and grill till done.
  10. Serve hot on a bed of haaq saag along with walnut pulao.