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

 
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Pan Seared Basa, Haaq Saag, Kashmiri Chilli Butter, Walnut Pulao
  • Chef: Manish Mehrotra, Team India
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

Ingredients of Pan Seared Basa, Haaq Saag, Kashmiri Chilli Butter, 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

How to Make Pan Seared Basa, Haaq Saag, Kashmiri Chilli Butter, Walnut Pulao

  • 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.
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