Kesar Ma Ramas Na Tukra Recipe
Summary
Ingredients
8 thick ragas fish fillets
1 coconut, milk removed
1 gm. saffron
1 teaspoon chilli powder
1 tablespoons black peppercorns
2 tablespoons garlic, sliced
1 green chilli, finely chopped
1 large onion, finely chopped
1 tablespoon rice flour
2 tablespoons chopped coriander mint sprigs butter salt to taste
Directions
1. Wash the fish fillets and marinate in salt and set aside.
2. Heat the saffron and crumble into a cup , of hot water and allow to steep. Keep the milk of one coconut in a cool place.
3. Fry the onion in three tablespoons butter. Add the green chilli and garlic slices. Cook till soft. Mix the rice flour in half a cup of water and add it along with the coconut milk and the steeped saffron. Lower the flame and cook for 10 minutes till the gravy thickens. Taste for salt.
4 Take a thick paper bag and place the peppercorns in it and pound with a heavy pestle. Sprinkle the fish with chilli powder and roll in the crushed peppercorns.
5. Heat three or more tablespoons of butter and fry the fish fillets over medium heat till both sides turn brown. Remove on a flat dish.
6. Reheat the saffron coconut gravy, do not boil, pour over fish fillets. Sprinkle the chopped coriander on top, dot with mint and serve with toast:
2. Heat the saffron and crumble into a cup , of hot water and allow to steep. Keep the milk of one coconut in a cool place.
3. Fry the onion in three tablespoons butter. Add the green chilli and garlic slices. Cook till soft. Mix the rice flour in half a cup of water and add it along with the coconut milk and the steeped saffron. Lower the flame and cook for 10 minutes till the gravy thickens. Taste for salt.
4 Take a thick paper bag and place the peppercorns in it and pound with a heavy pestle. Sprinkle the fish with chilli powder and roll in the crushed peppercorns.
5. Heat three or more tablespoons of butter and fry the fish fillets over medium heat till both sides turn brown. Remove on a flat dish.
6. Reheat the saffron coconut gravy, do not boil, pour over fish fillets. Sprinkle the chopped coriander on top, dot with mint and serve with toast:
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