Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto Recipe

 
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Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto
  • Chef: NDTV Food
  • Prep Time:
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  • Difficulty Level: Medium

Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.

Ingredients of Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto

  • 2 surmai fillets (600g)
  • 3 tsp turmeric powder
  • 3 tsp red chilli powder
  • 3 tsp red chilli flakes
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • Salt to taste
  • 3 cups vinegar
  • 3 Tbsp jaggery (gur)
  • 1 pod garlic
  • 1 cup tamarind water (imli pani)
  • 2 bunches fresh coriander
  • 3 lemons
  • 2 oranges
  • 4 Tbsp olive oil
  • 6 tsp pomegranate seeds
  • 1 tsp amchoor powder
  • 2 slices white bread
  • 12 long fresh red chillies
  • 1/2 cup oil

How to Make Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto

  • 1.Cut the fish fillets into smaller pieces. Then coat the fish pieces with a spice mix using turmeric powder, red chilli powder, red chilli flakes, coriander seeds, cumin seeds and salt.
  • 2.Make a poaching liquid using vinegar, gur and spices. Poach the fish in the liquid.
  • 3.Blanch garlic in boiling water.
  • 4.In a mortar and pestle, prep the imli pesto, using blanched garlic, imli water, salt, fresh coriander, lemon/citrus juice and a little olive oil.
  • 5.Make a chutney mix of pomegranate seeds, amchoor, bread and fill the whole red chillies.Salt the red chillies and drizzle little oil on them. Steam these in the oven till tender.
  • 6.Layer and serve with the pesto.
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