Stuffed Fish With Sweet And Spicy Masala
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tsp
Cayenne3 tsp
Turmeric1.25 tsps
Fine Sea Salt2 tbsps
Cashew (broken)2 tbsps
Golden Raisins4 cups
Onion (sliced)1 tbsp
Garlic (finely chopped)1 tbsps
Ginger (finely chopped)4 tsps
Ground Coriander1 tsp
Ground Cumin1 cup
Tomato (chopped)1 tsp
Sugar2 tsps
Fennel Seed2 tsps
Ground Cinnamon2 tsps
Ground Cloves2 tsps
Ground Cardamom1 tsp
Ground NutmegDirections:
1
Remove the head and tail from the fish
2
Butterfly it by slicing down the entire length of the belly side
3
Open it up and carefully remove the backbone, starting from the neck
4
Remove any remaining bones
5
Fold the fish in half, skin-side out, and rub the skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and 1/4 teaspoon salt
6
Marinate for 15 minutes
7
In a small skillet, heat 1 teaspoon of the ghee over medium heat
8
Saute the cashews until golden
9
Remove to a plate
10
In the remaining ghee saute the raisins until they swell and brown slightly
11
Add them to the cashews and set aside
12
In a large skillet, heat 1/3 cup oil and fry onions until the edges are nicely browned
13
Add garlic, ginger, and green chiles, and stir for 1 minute
14
Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, remaining teaspoon salt, and sugar, and fry until the onions are well browned, and the mixture is thick and paste-like, adding enough water to keep it moist
15
Remove from the heat and cool slightly
16
Open the fish and spread 1/3 of the onion mixture inside; fold it over to close
17
In the same skillet, push the remaining onion mixture to the sides of the pan
18
Add remaining 1 tablespoon oil and place the fish in the middle
19
Place over medium heat
20
Cook until the bottom of the fish is lightly browned, about 10 minutes, covered on medium-low heat
21
Carefully turn and continue to cook until lightly browned, about 10 minutes more
22
Remove from heat
23
Carefully transfer the fish to a platter
24
Spread the remaining sauce over the fish
25
Sprinkle with cashews and raisins and garnish with cilantro and mint; serve immediately
26
In a heavy, preferably light-colored skillet, melt the butter over medium-low heat
27
The melted butter will sputter gently as the moisture boils out of it, and the bubbles will change from large to fine and foamy
28
Once the foam appears, push it aside every few seconds to see if the milk solids have settled to the bottom of the pan
29
When this sediment appears golden brown, remove it from the heat
30
Do not let it turn dark brown
31
Cool the ghee for a 1 or 2 minutes, then pour the liquid into a container with a tight-fitting lid, leaving most of the solids behind
32
Cool it completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months
33
Ghee turns to a solid as it cools, so bring it to room temperature before using, or melt it by placing the jar in which it is stored in hot water
34
Yield: about 1/2 cup Place the star anise in a spice grinder and grind to a fine powder
35
Measure out 2 teaspoons reserving the rest for another use
36
Grind the fennel seeds in the spice grinder to form a fine powder
37
Combine all the ingredients and store in an airtight container away from the light
38
It will keep for 6 months