Punjabi- SURVI MACCHI
Fish has been & will always be a delicacy in the Punjabi cuisine. Every now and then new recipes are always sought for to satisfy the Punjabi palate. Some very simple variations have been appropriated to give an absolute NEW flavor to an otherwise very well accepted dish. One such preparation is the one I have innovated to give a new variation.
THE MOST IMPORTANT INGREDIENT IS THE SELECTION OF THE FISH. CHOOSE ONE WHICH HAS FIRM FLESH WITH PREFERABLY HAVING A SINGLE COMB OR BE BONELESS.
For TWO servings we will require:
1. Fish carved by the fish monger not bigger than 1.5" pieces.........400 gms
2. Onions, diced..............................................300 gms
3. Fresh Coriander Leaves...........................03 Tps
4. Fresh Green Chili diced fine.....................03 tps
5. Ginger Garlic paste....................................02 Tps
6. Tomato diced fine for garnish..................1/4 cup
7. Garam Masala powder (branded.............01 tps
8. Coriander powder.......................................02 Tps
9. Red Chili powder.........................................01 tps ( 0r as per taste)
10. Turmeric powder......................................01 Tps
11. Cumin seeds (Jeera, whole).....................01 Tps
12 Carom seeds(Ajwain, whole)....................01 Tps
13. Salt.............................................................as per taste.
14. Cooking oil.................................................as per requirement to fry.
15.Water..........................................................sufficient.
MARINADE:
All ingredients not from above list.
Wash the fish, pat dry with tissue paper. Place in a deep bowl and pour in 01 Tps Vinegar, a little salt, 1/2 tps each of Red Chili powder, Coriander powder, Garam Masala, Turmeric powder, Ginger Garlic paste and 02 Tps Beasun ( Gram Floor). Sprinkle a little water and mix all. Keep aside for at least an hour.
METHOD:
a) Place a wok on medium flame, pour in sufficient Oil to deep fry the marinated fish. Remove fried fish to absorbing paper and let it cool.
b) Place a non-stick wok/kadai on LOW flame, pour in 100 ml Oil to heat. Put in Jeera, carum seeds and fry. Immediately put in all of Ginger garlic paste and stir fry till slight brown. Put in the diced Onion.
c) Fry Onion, on MEDIUM flame till pink & transparent. Add all the Masala except 1/3 of Fresh Coriander leaves and the diced Tomato. Fry till all the Onions get golden brown. Sprinkle salt as required. Stir fry sparingly showering water to cook the mixture but leaving the mixture dry.
d) Switch off flame, remove from wok all the mixture and keep aside. In the same wok, form a bed of the diced Tomato, using all except 1/3rd. Place the fried fish gently on the bed of Tomato and cover all of the Fish with the fried Masala. Cover to nearly seal the Fish and place the wok on LOW flame. Heat till you start to hear the fish to simmer in the wok. Switch off the flame.
e) Remove to serving dish, garnish with remainder of Tomato and Fresh Coriander.
Serve hot with Tava Phoolka or thin Parantha.
