Singhara Kalia with Chef Niru Gupta on Cooking Table

Singhara Kalia

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Microwaved in a flavours ranging from spices, seeds and condiments, this fish recipe is a keeper. Singara is also known as cat fish and kalia means fish curry.

Ingredients

• 500 gm singara - scaled and cut into steaks
  
  1 tsp salt
  
  1 Tbsp lemon juice
  
  1 tsp turmeric powder
  
  3 Tbsp mustard oil
  
  1 Tbsp coriander seeds
  
  1 tsp onion seeds
  
  1 tsp fennel seeds
  
  1 tsp small mustard seeds
  
  1/4 tsp fenugreek seeds
  
  2 whole red chillies
  
  1/4 cup onions - grated
  
  1/4 cup tomato - grated
  
  1/4 tsp chilli powder
  
  1 tsp turmeric
  
  1 tsp salt or to taste
  
  Coriander leaves for garnish
  
  1200 W Microwave

Method

Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside.

Wipe dry the fish and then apply the turmeric and salt to it. Keep aside for 15 minutes.

Put the oil in a dish and cook covered, at HI for 2 minutes.

Place the fish in a single layer -and cook uncovered at HI for 8 minutes, turning once.

Lift out of the dish and keep aside till ready to use.

To the same oil, add the powdered ingredients along with whole red chillies.

Mix well and cook covered at HI for 2 minutes.

Add onions and mix well.

Cook uncovered, at HI for 6-8 minutes, or till light brown, stirring once.

Add the tomatoes, coriander, chilli powder, turmeric and salt.

Mix well and cook covered at HI for 5 minutes, stirring once.

Add 1 cup of hot water.

Cover and cook at HI for 5 minutes.

Add the fish (it should be submerged in the liquid).

Cook covered, at 30% for 5 minutes. In case serving later, cook for 8 minutes. Serve garnished with coriander leaves.