Nigella Flavoured Fish Recipe
Don't be mean to your self by missing out on this Nigella Flavoured Fish recipe. This Indian recipe of Nigella Flavoured Fish is relished the world over. It is the perfect choice for Main Dish. Once you try out this Nigella Flavoured Fish recipe, don't forget to inform me what you think about it .
Ingredients
2-3 tablespoons oil
4 fillets of fish (pomfret, bekti or any other that you prefer)
3/4 teaspoon nigella (ajwain)
2 onions finely chopped
2 cloves garlic finely chopped
green chillies to taste, finely chopped
2 large tomatoes finely chopped
1/2-3/4 teaspoon salt
A few tablespoons water
4-5 whole peppercorns
Directions
Heat the oil in the pan.
Wash the fish well, pat it dry and slip into the oil.
Fry lightly on both sides.
It will not take more than 5 minutes.
Remove it from the oil and keep aside.
Add more oil to the pan if you think you will need it.
Into it, drop the nigella.
Let it turn a shade darker.
Add the onion, garlic and green chillies.
Fry till the onion is softened but not browned.
Add the tomato and salt.
Keep cooking on low heat till the fat separates.
Slip in the fish pieces.
Add the water, and peppercorns, cover tightly and cook on low heat for about 8 minutes.
Open the pan and check that the fish is done.
It should not be too watery.
If you are not serving immediately, leave the fish in this pan itself.
Reheat it gently, preferably on a griddle (tava).
Alternately, put it into an oven-proof dish, lifting each piece of fish separately, and spooning the onion-tomato mixture on top.
Reheat for about 15-20 minutes in an oven pre-heated to 180°C.
Wash the fish well, pat it dry and slip into the oil.
Fry lightly on both sides.
It will not take more than 5 minutes.
Remove it from the oil and keep aside.
Add more oil to the pan if you think you will need it.
Into it, drop the nigella.
Let it turn a shade darker.
Add the onion, garlic and green chillies.
Fry till the onion is softened but not browned.
Add the tomato and salt.
Keep cooking on low heat till the fat separates.
Slip in the fish pieces.
Add the water, and peppercorns, cover tightly and cook on low heat for about 8 minutes.
Open the pan and check that the fish is done.
It should not be too watery.
If you are not serving immediately, leave the fish in this pan itself.
Reheat it gently, preferably on a griddle (tava).
Alternately, put it into an oven-proof dish, lifting each piece of fish separately, and spooning the onion-tomato mixture on top.
Reheat for about 15-20 minutes in an oven pre-heated to 180°C.
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