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Mahi Benazeer Recipe

Mahi Benazeer is a popular Indian Starter
Author :
 
On :
Friday, 13 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Stir Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 kg - fish pieces, any firm white fish
  • 30 g - malai (cream)
  • 30 g - almonds, blanched and ground with water
  • 60 g - Yoghurt
  • 120 g - Ghee
  • 60 g - onions, thinly and evenly sliced
  • 12 g - red chillies, powdered
  • 12 g - coriander seeds, powdered
  • 18 g - ginger, scraped and ground
  • 12 g - garlic, ground
  • 1.5 tsp - cumin seeds, powdered
  • 1 two inch - Cinnamon stick, powdered
  • 15 ml - kewda water
  • 12 g - salt
  • How to Make Mahi Benazeer:

    1. Skin the fish and cut into 2-inch x 2-inch pieces.
    2. Wash thoroughly and dry completely on paper or cloth.
    3. Add malai, almonds, yoghurt and salt to the fish, and mix well.
    4. Marinade for half an hour.
    5. Heat the ghee and fry sliced onions to a golden brown.
    6. Remove, grind and keep aside.
    7. In the same ghee add red chillies, coriander seeds, ginger and garlic, and bhunao (stir fry) twice.
    8. Add fish, fried ground onions and stir well.
    9. Cook on medium heat, uncovered.
    10. Do not add water.
    11. Stir occasionally and gently not to break the pieces.
    12. When cooked, add all the remaining ingredients and stir gently.
    13. Simmer on low heat till ghee films the surface of the gravy.



     

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