Ingredients:
450-500 gms Sea bass
1 teaspoon Salt
1/2 teaspoon Red Chilli Powder
2 teaspoon Coconut Oil
1 Zucchini, sliced as ribbons
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
8-10 Curry Leaves
2 Bird’s eye chili, slit
1 medium Onion, chopped
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
3-4 Cherry Tomato
1 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/4cup Water
200ml Pineapple Juice
Salt to taste
2 tablespoons Coriander, chopped
4-5 tablespoons pineapple, finely chopped
1 cup Coconut Milk
Directions:
1. Blend green masala to a coarse paste.
2. Marinate fish with salt, turmeric, lemon, and 1 tablespoon green paste for 20 min.
3. Heat oil, sear fish until golden and cooked.
4. In the same pan, add the remaining green masala, sauté briefly.
5. Add fried karela, toss with masala, add fish back, and finish.
6. Serve hot with koki or rice.
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
This is a delicious vegan take on the much popular dish of meat, lentils and vegetables commonly known as Haleem. Try it today and it is one that you will keep coming back to without feeling like you are missing out on the taste of the real deal.
Clay pots have such an earthen feel to the cooking process and certainly take your dish to another level. Try this clay pot rice bursting with the flavour of juicy eggplants and a variety of spices it is sure to become a fam favourite!
