DUM KI MACHI (BAKED FISH)

Ingredients

• 3 tablespoons sesame seeds
• 5 tablespoon oil
• 3 medium onions- sliced
• 300 ml pint natural yoghurt
• 50 g Hara masala
• 1 ½ teaspoons Standard Four Spices
• 4 mackerel, cleaned and cut into fillets
• Salt and pepper
• Coriander springs to garnish

Preparation:

• Roast the sesame seeds in a heavy-based frying pan, then grind them in a coffee grinder.
• Heat the oil in a frying pan, add the onions and fry until they are soft.
• Remove from heat and stir in the yoghurt, Hara Masala, ground sesame seeds and Standard Four Spices.
• Pour half the mixture into a baking dish. Arrange the mackerel fillets on top, then pour over the remaining mixture and season with salt and pepper.
• Cover with cooking foil and bake in a moderate oven for 30 minutes.
• Remove the foil and cook for a further 20 minutes. When the dish is cooked the excess juices should have dried up.
• Serve, garnished with coriander springs.

Serves:  4
Preparation time: 1 hour.

SEASONED  FRIED FISH

Ingredients

• 4 small pisces haddock fillet
• 1 teaspoon salt 2 large cloves garlic, crushed
• 1 teaspoon ground ginger
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 3 tablespoon ground coriander
• 4 tablespoon vinegar oil for deep frying
• Garnish Lemon slices
• Coriander Springs.

Preparation:

• Cut the fish filet lengthways into 2.5 cm in wide pieces.
• Mix the salt with all the slices and stir in enough vinegar to make a paste. Smear this paste over the fish.
• Heat the oil for deep frying. Fry the pieces of fish, a few at a time, until crisp and golden.
• Drain on obsorbent paper and serve immediately. The cooked fish has a hot taste.
• Garnish with lemon slices and coriander.

Serves: 4
Preparation time: 30 minutes.

MURGH RESHMI

Ingredients

• Chicken- 1.2kg
• Chicken Fillet- 6
• Black Peppercons- 15gm.
• Eggs- 3
• Milk- 15ml/1tbs
• Nutmeg powder- 8gm.
• Garam Masala- 1tbs
• Cream- 150ml
• Clear Chicken- 5ltrs.
• Black Cardamom- 4
• Bay Leaves- 2
• Salt

• Tomatoes(medium size)- 4

• Eggs- 4

  Preparation

  • THE CHICKEN: Clean, remove the skin, debone and cut into small chunks. Mince the chunks twice or thrice in a mincer, spread the fine mince on a flat tray and put it in a freezer for an hour.
  • THE CHICKEN FILLET: Remove sinews and cut into strips. Season and refrigerate.
  • THE PEPPER: Pound with a pestle.
  • THE SAFFRON: Dissolve half the flakes in warm milk.
  • THE CREAM: Whip in a blender.
  • THE MOUSSE: Put the frozen mince in a blender, add eggs (one at a time) and make a mousse. Transfer the mousse to a bowl, add pepper, the dissolved saffron, nutmeg, garam masala and salt, mix well. Fold in the whipped cream.
  • THE GARNISH: Wash and cut tomatoes into wedges. Hard boil eggs, cool, shell and quater.

Assembling
Place a wet napkin on the table, cover with silver foil cut to the same size, spread the mousse on the foil, arrange the chicken strips in three rows, sprinkle the remaining safrron flakes and make a roll (approx 3-inch diameter). Wrap the foil and the napkin tightly around the roll. Firmly tie the ends with a string.

Cooking
Heat stock in a large handi, add cardamom and bay leaves, bring to a boil, reduce to low heat, immerse the wrapped roll in the stock and simmer for 45 minutes. Remove, untie and unwrap the napkin and the foil, retie firmly and cool in the stock, Remove, transfer to a tray and refrigerate overnight.

Finishing
Untie and unwrap the napkin and the foil, slice the roll (as thin as possible), arrange on a silver platter and refrigerate for 30 minutes.

To Serve
Remove the plater from refrigerator, garnish and serve cold.

Serves: 10 (1kg)
Preparation time: 1:45 hours
Cooking time: 50 minutes

Ingredients

• Legs of goat (mutton)- 2
• Egg (for eggwash)- 1
• Groundnut oil to baste Raan and grease foasting tray
• Clear mutton stock to partially immerse mutton legs while roasting

For Marination

• Yoghurt- 1 cup
• Garlic paste- 3tbs
• Ginger paste- 3tbs
• Black Peppercons- 1tbs
• Black Cumin powder- 1 tsp
• Clove powder- 1/2tsp
• Coriander powder- 2tsp
• Garam Masala- 1tsp
• Salt

The Filling

• Mutton- 450gm.
• Ginger- 2tbs
• Eggs- 3
• Garam Masala- 1tsp
• Nutmeg powder- 1/3tsp
• Mint- 2tbs
• Green Chillies- 2
• Cashewnuts- 25gm.
• Salt

For Garnishing

• Lemons- 3
• Tomatoes(medium size)- 4

• THE GOAT LEGS: Clean, remove the thigh and blade bones carefully by scrapping along them, without cutting the sides, to make a pocket for stuffing.
• THE MARINATION: Whisk yoghurt in a bowl. Pound pepper with a pestle. Mix pepper and the remaining ingredients with the yoghurt and rub the lamb legs with this mixture. Refrigerate for 3 hours.
• THE FILLING: Clean, debone and cut lamb into small chunks. Scrape, wash and roughly chop ginger. Mince the lamb and ginger twice or thrice in a mixer, spread the fine mince on a flat tray and put it in the freezer for an hour. Clean, wash and chop mint. Remove stems, wash, slit, deseed and chop green chillies. Soak cashewnuts in water, drain. Put the frozen mince in a blender, add eggs (one at a time) and salt and make a mousse. Transfer the mousse to a bowl, add the remaining ingredients and mix well. Divide into 2 equal portions.
• THE STUFFING: Beat the egg and give an egg wash inside the pocket of each leg. Stuff a portion of the filling in each of the goat leg and with a trussing needle and string, stitch the open end and knot the ends of the string securely. Bind each stuffed leg with string to retain the shape whulst cooking. Baste the legs and prick with a needle.
• THE GARNISH: Peel, wash and cut onions into roundels to make rings. Wash and cut lemons into wedges.
• THE OVEN: Pre-heat to 250 F.

Assembling
Slice the lamb (1/4-inch thick), arrange on a silver platter and refrigerate for 30 minutes.

Cooking
Grease a baking tray, arrange the legs in it, add enough stock to immerse one-third of the legs and roast in the pre-heated oven for 90 minutes. Baste at regular intervals, using the stock, and turn occasionally for even colouring. Remove, untie the binding string, snip off the stiching and cool the legs in the stock. When cool, remove from the stock, transfer to a tray and refrigerate overnight.

To Serve
Remove the platter from the refrigerator, garnish and serve cold.

Serves: 10
Preparation time: 3.25 hours
Cooking time: 1.30 hours