Description
The author of this recipe, Madhur Jeffrey, the first time I had a similar sauce in the late forties, shortly after India was divided, and a family of refugees began to leave the region, which were soon to depart to Pakistan. One of these families established a small restaurant in Central Delhi, named as "Moti Mahal", which specialised in simple tandoor, among them there were also chicken dishes in tomato sauce. Years passed, and Madhur after many tests I created my own version of this sauce, to start replacing the chicken with shrimp. Today in this sauce often to cook fish. I have a fairly mild version of this dish, it all depends on the number of peppers that are added to the marinade.
Ingredients
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Fish fillets
600 g
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Salt
1.25 tsp
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Pepper Cayenne
0.12 tsp
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Cumin
0.5 tsp
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Cilantro
2 Tbsp
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Olive oil
1 Tbsp
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Cream
300 ml
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Cumin
1 tsp
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Lemon juice
1 Tbsp
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Garam masala
1 tsp
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Brown sugar
1 tsp
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Sauce
300 ml
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Black pepper
0.25 tsp
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Turmeric
0.15 tsp
Cooking
Salt, ground black pepper, Cayenne pepper and turmeric mix, put in the fish pieces, tie well and evenly distribute the spices over the surface of the fish. Leave in the refrigerator not less than an hour. Meanwhile prepare sauce: combine all the ingredients (the Passat, Cayenne, cilantro, sea salt, sugar, garam masala, cumin, cream, lemon juice, olive. oil) in a bowl and set aside. When the fish zamarinuetsya, heat Tolstoganova saucepan with oil, add cumin seeds. When they start jumping on the bottom, add the sauce, simmer for about 10 minutes on medium heat. Add the fish sauce must cover the whole and cook for 3-4 minutes. Serve with basmati rice.
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