Delhi recipe comes from a web site which gives
a first class insight into Indian Cooking, what
it is about and how to create some of the recipes
in your own home.
is the web site of Suvir
Saran, a native of New Delhi, India, who
was raised on traditional Indian cooking. He is
a passionate and inventive cooking teacher as
well as a sort of unofficial ambassador of Indian
culture; wherever he goes (in India, Europe and
the United States) he finds himself teaching people
- colleagues in classes and jobs, strangers in
airports and on the street - to love the food
and culture of his native country.
learn more why not visit Suvir Saran's own
web site - click
pounds flounder or any other firm white fish,
boned and cut into 1.5 inch pieces, washed and
1 1/2 tbsp sesame seeds, dry roasted
2 tsp cumin seeds, dry roasted
2 tbsp poppy seeds (Indian, khus khus), dry
2 tbsp coriander seeds, dry roasted
2 1/2 tbsp kalonji seeds (nigella), dry roasted
2 medium red onions, sliced finely
8 cloves of garlic, ground into paste with a
few cumin seeds
1 inch fresh ginger root, ground into paste,
or very finely chopped
1/2 tsp turmeric powder
salt (to taste) 1/2 cup ghee
1 2/3 cups non-fat yogurt, nicely whipped
3 tbsp cilantro leaves, chopped, for garnish
the dry roasted spiced and grind them into a
powder. Set aside.
a heavy bottom sauce pan, heat the ghee and
fry the onions till they are a nice gold color.
and remove the onions onto a bowl lined with
paper towels and keep aside.
add the ginger, garlic and the haldi to the
same ghee. Fry for a minute over medium flame.
Remove the pan from the heat and add the ground
spices and the yogurt.
in the fried onions, add salt and mix thoroughly.
in the fish pieces into the sauce and return
to the stove top. On low heat simmer until fish
is tender and cooked. Should not be more than
10-15 minutes. Sprinkle with the cilantro leaves
This recipe uses ingredients typical of Mughal
cooking. The poppy seeds make the sauce thick.
Use Indian poppy seeds only. This dish goes very
well with rice or pooris. It should be accompanied
with raita, some dry vegetable and condiments
of your choice. Most Kayasthas and many Muslims
in the north of India would have fish cooked in
this style. Often one would also find their chefs
using char magaz kaa masala - a mix of four dry
seeds from different fruits. They give the gravy
a great flavor as well.
visit Suvir Saran's
web site - click
you have a question for Suvir email him at email@example.com