Singhara Fish Fillets

Flavours ranging from spices, seeds and condiments, this recipe is a keeper. Singhara is also known as cat fish and eaten by tons of people.
  • Serving: 3
  • Difficulty:

Properties

  • Serving
    3 people
  • Preparation
    15 mins
  • Cook time
    60 mins
  • Passive time
    15 mins

Ingredients

  • 500 gm Singhara

  • 1 Table Spoon Salt

  • 1 Table Spoon Lemon Juice

  • 2 Table Spoon Turmeric Powder

  • 2 Table Spoon Mustard Oil

  • 3 Table Spoon Coriander Seeds

  • 3 Table Spoon Onion Seeds

  • 4 Table Spoon Fennel Seeds

  • 4 Table Spoon Small Mustard Seeds

  • 1 / 4 Table Spoon Fenugreek Seeds

  • 2 Whole Red Chilles

  • 1 / 4 Cup Onions-Grated

  • 1 / 4 Cup Tomato Ato-Grated

  • 1 / 4 Table Spoon Chilli Powder

Methods

  1. Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds.
  2. Wipe dry the fish fillets and then apply the turmeric and salt to it. Keep aside for 15 minutes.
  3. Put the oil in a dish and cook covered, at HI for 2 minutes
  4. Place the fish fillets in a single layer and cook uncovered.
  5. Lift out of the dish and keep aside until ready to use.
  6. To the same oil, add the powdered ingredients along with whole red chilies.
  7. Mix well and cover it, Cook it on HI for 2 minutes.
  8. Add onions and mix well.
  9. Cook uncovered at HI for 6-8 minutes, or till light powder stirring once.
  10. Add the tomatoes, coriander chili powder, turmeric, and salt.
  11. Mix well and cook covered at HI for 5 minutes.
  12. Add 1 cup of hot water.
  13. Cover and cook at HI for 5 minutes.
  14. Add the fish fillets.Cook covered at 30% for 5 minutes in case serving later/ cook for 8 minutes. Serve garnished with coriander leaves.

Image Source: Pinterest

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