Sultana-E-Samundar

Recipe Ingredients

1		Salmon or sole fish or surmai - cleaned and deboned
10		Coriander leaves - chopped fine
		The Marinade
6 tablespoons	90ml	Red wine vinegar
150		Yogurt cheese - (hung yogurt)
2 tablespoons	30ml	Mustard oil
2 tablespoons	30ml	Garlic paste
1 tablespoon	15ml	Ginger paste
3		Fennel seeds
1/2 teaspoon	2.5ml	Ajwain
1		Star anise
3/4 teaspoon	3.8ml	Kashmiri deghi mirch
1 teaspoon	5ml	Honey
		Salt to taste
		The Gravy
3 tablespoons	45ml	Mustard oil
1/4 teaspoon	1.3ml	Fenugreek seeds
1/4 teaspoon	1.3ml	Mustard seeds
100		Onions - chopped fine
1 tablespoon	15ml	Garlic paste
2 teaspoons	10ml	Ginger paste
175		Yogurt
1 teaspoon	5ml	Turmeric powder
1/2 teaspoon	2.5ml	Yellow chile powder
		Salt to taste
1		Fish stock
1 tablespoon	15ml	Lemon juice
4 teaspoons	20ml	Cream
1/2 teaspoon	2.5ml	Black pepper powder
1/2		Kasoori methi

Recipe Instructions

PAT dry the fish and cut into seven cm cubes.

Whisk yogurt cheese in a bowl, add the remaining marinade ingredients and mix well. Evenly rub the fish cubes with this marinade and reserve for 30 minutes.

Skewer the fish cubes slightly apart, keep a tray underneath to collect the drippings.

Roast in a moderately hot tandoor or on a charcoal grill for about four minutes or in a pre-heated oven for six minutes. Remove and hang the skewers to allow the excess moisture to drip off. Baste with a little butter and roast again for three minutes.

Whisk yogurt in a bowl, add turmeric powder and yellow chile powder,

whisk until incorporated.

Heat mustard oil to a smoking point in a pan, remove the pan from heat and sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and saute until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yogurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer until reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning. Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully.

To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice.

Source:
Jay Solomon of Vegetarian Times

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