Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sea bass pulav. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
On work surface take one dough flatten with hands a bit then roll to thin size using rolling pin. It's amazing how something as simple as crispy fried onions, toasted cashew nuts and plump raisins can completely transform a dish - something this pulao recipe proves all too well. Serve with a creamy chicken korma for a fantastic weekend treat.
Sea Bass Pulav is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Sea Bass Pulav is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have sea bass pulav using 25 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sea Bass Pulav:
- Get 2 Cups Basmathi rice
- Take 12 pieces Boneless Sea bass Fillets
- Get 2 Onion thinly sliced
- Take 1 Tomato chopped finely
- Take 1/2 tsp Red chilli powder
- Get 1/4 tsp Turmeric powder
- Take 1 tsp Coriander powder
- Get 1 tsp Fish masala powder
- Prepare 1 tsp Pulav powder
- Take 1/4 tsp Fennel powder
- Prepare 1 cup Coconut milk
- Make ready 2 tsp Lemon juice
- Prepare As needed Salt
- Make ready 2 tbsp Ghee
- Make ready 2 tbsp Oil
- Prepare 2 Cups water
- Make ready To Grind:
- Get 1 tsp Ginger Garlic paste
- Make ready 1/4 cup Coriander leaves
- Prepare To Marinate:
- Make ready 1/4 tsp Turmeric powder
- Prepare 1/2 tsp Chilli powder
- Prepare 1/4 tsp Pepper
- Prepare As needed Salt
- Get 1 needed Oil
TANDOORI CHICKEN LUNCH Half of Chicken marinated and freshly charcoal grilled in tandoor clay oven and served with crispy salad and nan bread. Green Peas Pulao 🍚 _____ Quick and easy but enchanting, the Matar Pulao is a timeless classic of Indian cuisine. The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish a really mouth. Sea-bass (koduvai) Fish Finger, A Perfect Snack for people who love to eat fish recipes.
Steps to make Sea Bass Pulav:
- Clean the fish and marinate the fish with turmeric powder, chilli powder, pepper, salt. Keep this aside for 20 to 30 minutes. Keep this aside.
- Wash the rice and soak for exactly 30 minutes. Drain it and keep aside. Soak the rice just before start frying the fish. - - Heat oil in the kadai for shallow fry. Fry the fish both sides crispy. Drain the excess oil in towel and keep aside. Grind the coriander leaves by adding 2 tbsp of water and keep aside.
- Now heat oil and 1 tbsp of ghee in wide kadai. Once hot add sliced onion and saute until turns golden colour. Now add ginger garlic paste and saute until raw smell goes off. - - After the raw smell goes off add tomato and cook until mushy. Now add chilli powder, turmeric powder, fish masala powder, pulav powder and fennel powder one by one.
- Now add coriander leaves paste, lemon juice and saute for 2 minutes. Now add the coconut milk, enough salt. Close with lid and cook for 3 to 4 minutes in low flame. - - You can cook rice in pressure cooker or rice cooker as per your choice. I used rice cooker. Add 2 cups of water and drained rice. Close with lid and cook until rice done.
- While the steaming process starts layer the fish over the rice and close the lid again. - - Once steaming process done. Transfer the fish to plate, add another tbsp of ghee to the pulav and mix it. Add the fish to the pulav and serve hot with onion cucumber raita. - - Its very yummy and healthy lunch recipe. #mycookbook
This recipe calls for sea bass and there are many varieties of sea bass including black sea bass, giant sea bass, Japanese sea bass, European sea bass and I'm sure there. Chilean sea bass is not a bass at all—it is a marketing term for the Antarctic toothfish or Patagonian toothfish, which is a type of cod. It has a very mild flavor and buttery texture. Once a by-catch, now it is prized as by chefs as a blank slate to which they can add flavors. Chop the apricots into tiny chunks, then sprinkle on top of the sea bass along with the chopped walnuts and pomegranate seeds..
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