- Ready to cook Neymeen (Seer Fish) Steaks : 500 gms
- Quality Fish Masala : 1 Teaspoon
- Quality Turmeric Powder : 1 Teaspoon
- Quality Red Chillies Powder : 1 Teaspoon or according to taste
- Large Onions : 2
- Garlic : 5-6 cloves
- Quartered Onions (big) : 2
- Cinnamon and Black Cardamom : 25 gm
- Green Cardamom and Dry Ginger Powder : 25 gm
- Black Cumin Seeds : 25 gm
- Ghee : 2 Tablespoon
- Kokum (or Kodumpuli) : According to taste
- Lotus Stem (Optional) : 1
- Cinnamon sticks : 2-3 pieces
- Green Cardamoms : 3 - 4
- Cloves : 4 - 5
- Black Cardamom : 1 Piece
- Garlic Paste : 1 Teaspoon
- Dry Ginger Powder : 1 teaspoon
- Cooking oil : As required
- Salt : According to taste
Kashmiri Vaari Masala:
Take 5-6 Cloves of Garlic, 2 quartered big Onions, Red Chili Powder, 25 grams of Cinnamon and Black Cardamom, 25 grams of Green Cardamom and Dry Ginger Powder and 25 grams of Black Cumin Seeds. Add some water and blend all the ingredients together in the mixer to make a thick paste. (You can use this delicious masala for other curries also)
The Preperation
- Rub the Seer Fish Steaks with some Salt. Keep them for 15 minutes.
- Heat some oil in a pan and fry the fish pieces till they turn golden brown. Take them out in a bowl.
- Dice 2 large Onions into thin long slices and fry till golden brown and blend them into to make a fine paste in a mixer.
- Boil water in a pan and add Kokum to extract its essence. Remove the Kokum pieces once essence gets extracted in the water,
- Take 1 Lotus stem if available, peel it nicely and cut it into diagonal pieces.
- Heat 1 Tbsp oil in a pan, add 2-3 Cinnamon sticks, 3-4 Green Cardamoms, 4-5 Cloves, 1 piece of Black Cardamom. Sauté.
- As they start to splutter add 1 Tbsp Garlic paste. As the Garlic starts turning brown add the Lotus stems, 1 tsp Fish Masala, 2 tsp Turmeric, and 1 tsp Red Chili Powder. Sauté.
- Add 1 Tbsp Vaari Masala. Sauté for some more time.
- Add the Kokum essence water, stir gently and cook for some time.
- Add the brown onion paste. Sauté again for some more time.
- Finally, add the Fish Pieces, mix it and then add 1 tsp Dry Ginger Powder and some salt. Sauté. Keep for 2 minutes. Serve hot.
