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SAHI FISH POLAU

Feb-07-2017
Poulomi Ghosh
60 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT SAHI FISH POLAU RECIPE

It’s a fusion dish of ‘sahi gravy’ and ‘basanthi polau’, to make something delicious.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Gobindovog rice- 2 cup
  2. Water- 3 cups ,
  3. Saffron socked Milk- 1 cup ,
  4. Sugar- 4 tbs
  5. ghee - 2 tbsp
  6. Salt – 1.5 tsp or (as per your test) ,
  7. Bengali garam mashala (powder of cloves, green cardamom, and cinnamon stick) – 1 tbs p
  8. [Whole garam masala ]– 1 inch cinnamon stick,2-3 cloves,3-4 green cardamom ,1 big cardamom ,
  9. Nutmeg powder - 1 pinch ,
  10. Roasted cashew- 14-16 ,
  11. Raisin – 12-14 ,
  12. Turmeric powder -1 tsp ,
  13. Rose Water – 1 tsp
  14. For making the FISHBALL we need:- Boneless fish fillet (you can use bhetki, gurjali or even heavy weight katla ) – 300 gm ,
  15. Cheese – 2 slices grated ,
  16. Onion- 1piece (roughly chopped) ,
  17. Garlic – 4 cloves (roughly chopped) ,
  18. Ginger – 1tbs (roughly chopped) ,
  19. Pepper powder-1tsp ,
  20. Green chili- 3 piece (roughly chopped)
  21. Cornflour – 4tbs or as needed ,
  22. Salt- as per taste ,
  23. Sugar- 2tsp ,
  24. Coriander powder- 1tsp,
  25. Cumin Powder- 1tsp ,
  26. Garam masala- 1tbs,
  27. Lime juice- 2 tbs ,
  28. Fress Coriender leaves- 2tbs (chopped) ,
  29. White Oil – 2tbs for sauté the fillet,1tbs for the mixture, & for deep frying
  30. For making the SHAHI GRAVY we need :- Onion -2 medium size (cut into cubes) ,
  31. Garlic – 4-5 cloves (peeled) ,
  32. Ginger – 1 inch ,
  33. Green chili – 1-2 ,
  34. Tomato – 2 medium size (cut into cubes)
  35. Cashew - 5-6 pices
  36. Melon seeds (Charmagaj) - 1tbs ,
  37. Stock -1 cup ,
  38. Salt- 1.5 tsp (as per your taste) ,
  39. Sugar – 2 tbs,
  40. Coriander powder- 1tsp ,
  41. Cumin Powder- 1tsp ,
  42. Turmeric powder – 1tbs ,
  43. Garam mashala- 1tbs ,
  44. Red chilli Powder – 1 tbs,
  45. Whole garam masala - – 1inch cinnamon stick,2 cloves,3 green cardamom ,1 bay leaf, ,
  46. kasuri methi – 1tbs crushed ,
  47. Thick Yogurt – half cup (beaten) ,
  48. White oil – 2tbs ,
  49. Clarified Butter (Gee) – 1 tbs

Instructions

  1. Take a pan & a tbs of oil & saute the fillet.
  2. Then take it in a mixing bowl & scramble it.
  3. Add Chess,Onion,Garlic,Ginger ,Pepper powder,Green chili,Salt,Sugar,Coriander powder,Cumin Powder,Garam masala,Lime juice,Fresh Coriander leaves,Cornflower mix it properly .
  4. When your mixture is completely ready for making the balls then wash your hand & grease with oil(it will helps you to make the balls),then take small portion of it and make round balls.
  5. Place it in a plate and keep in on refrigerator for at least 1 hour. (it will helps to set it)
  6. In the meantime take a bowl with lid add washed gobindovog rice to it and soak in water for half an hour,
  7. Now stain the water & dry it now add clarified butter or gee, salt, turmeric powder, garam masala powder ,nutmeg powder mix it & cover it for 15 min
  8. After 1 h remove then from refrigerator & allow them to be in room temperature.
  9. Then fry it on hot oil lightly.
  10. On the other side take another pan add 2 cups of water let it boil first.
  11. Now add tomato, onion, cloves, ginger, cashew ,melon seeds , green chili, keep it boil until all those things are soft.
  12. When it will done stain in and preserve the stock.
  13. Let those keep on room temp then grind it into a fine puree
  14. Take a pan add oil and whole garam masala sauté little bit.
  15. Now add the paste and stir it nicely.
  16. Now add all powder spices keep stirring till the oil get separated.
  17. Now its time to add the bitten yogurt, and keep stirring.
  18. When it mix properly now add the stock and salt and sugar keep it boil.
  19. Add crushed kasuri methi & clarified butter & cover it & cook for another 5 min.
  20. When the gravy is little bit thicken add fishballs and gently coat them with gravy (do not cover the pan at this stage otherwise the fishballs will break )
  21. Turn the gas off & keep them aside.
  22. Now in a heavy bottom pan add gee and fry cashew nuts & raisin first,keep them aside.
  23. Then add whole garam masala.
  24. Then add rice mixture and saute it.
  25. Now its time to add the shahi gravy 1 cup.stir it.
  26. Then add boiled water 2 & hlf cup at a time mix it.
  27. Now add saffron socked milk mix it and cover it for 8 min.
  28. Now open the lid add sugar and check the rice if needed then add remaining water mix it,
  29. Now cook it for another 5 min until the sugar melts
  30. Add rose water,fried cashew,raisin and some more gee (if you wish).
  31. Then add balls wait for a min or so then turn the gas off.
  32. And serve it .

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BetterButter Editorial
Feb-08-2017
BetterButter Editorial   Feb-08-2017

Hi Poulomi, we are hiding your recipe as the ingredients are written in a confusing manner. Request you to please put each ingredient in a separate line. Please comment here when you are done and we will make your recipe available to public.

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