SAHI FISH POLAU

                                      SAHI FISH POLAU

It’s  a fusion dish of ‘sahi gravy’ and ‘basanthi polau’.

For making this POLAU we need:-

1)Gobindovog rice- 2cup ,

 2)Water- 3cups (for making the rice we need exact double quantity of water but here we are using 1cup of milk) ,

3)Sugar- 4tbs (you can adjust the sugar quantity according to your test) ,

4) Clarified Butter (gee)- 2tbs ,

 5) Salt – 1.5tsp or (as per your test) ,

 6) Bengali garam mashala(powder of cloves, green cardamom, and cinnamon stick) – 1tbs ,

7)Whole gharam masala – 1inch cinnamon stick,2-3 cloves,3-4 green cardamom ,1 big cardamom ,

 8)Nutmeg powder - 1pinch,

 9)Saffron socked milk- 1cup,

10)Roasted cashew- 14-16 ,

11)Raisin – 12-14 ,

 12)Turmeric powder -1tsp

13)Rose Water – 1 tsp

For making the FISHBALL we need:-

1) Boneless fish fillet (you can use bhetki, gurjali or even heavy weight katla ) – 300gm ,

 2) Chess – 2 slices grated

3) Onion- 1piece (roughly chopped)

4) Garlic – 4 cloves (roughly chopped)

5) Ginger – 1tbs (roughly chopped)

6) Pepper powder-1tsp

7) Green chili- 3 piece  (roughly chopped)

8) Cornflower – 4tbs ( you can add more if required for making the kofta ball)

9) Salt- as per test

10) Sugar- 2tsp

11) Coriander powder- 1tsp

12 ) Cumin Powder- 1tsp

13) Garam mashala- 1tbs (to prevent the raw smell of fish)

14) Lime juice- 2 tbs

15)Fress Coriender leaves- 2tbs (chopped)

16) White Oil – 2tbs for sauté the fillet,1tbs for the mixture, &  for deep frying

For making the SHAHI GRAVY we need :-

 1)Onion -2 midium size (cut into cubes)

2)Garlic – 4-5 cloves (peeled)

3)Ginger – 1 inch

4)Green chilli – 1-2

5)Tomato – 2 medium size (cut into cubes)

6)Cashew - 5-6 pices

7)Melon seeds (Charmagaj)  - 1tbs

8) Stained water of all the ingredients above mentioned-1 cup

9) Salt- 1.5 tsp (as per your taste)

10) Sugar – 2 tbs

11) Coriander powder- 1tsp

12 ) Cumin Powder- 1tsp

13)Turmeric powder – 1tbs

14) Garam mashala- 1tbs

15) Red chilli Powder – 1 tbs

16) Whole garam masala - – 1inch cinnamon stick,2 cloves,3 green cardamom ,1 bay leaf,

17)kasuri methi – 1tbs crushed (it will enhance the flavor of the gravy)

18) Thick Yogurt – half cup (beaten)

19)White oil – 2tbs

20) Clarified Butter (Gee) – 1 tbs

Ok now we got all that ingredients now it’s time to prepare the whole dish J ,we’ll make this dish in three steps, now look at the steps :--

Firstly we prepare the FISHBALL for this we have do,

1)Take a pan & a tbs of oil & add the fillet wait a min then flip it over,& take it in a mixing bowl (it will helps to make a smooth mixture for the koftas)

2)Then on this mixing bowl , add all the ingredients & mix it properly,(in case of mixing if your mixture is very much moist then add cornflower it will observe extra moisture from the mixture, & most importantly keep it little moist)

 ****(If you are using  katla fish then you sauté it for 3-4 min it will helps you to remove the bones from it)

2)When your mixture is completely ready for making the balls then wash your hand & grease with oil(it will helps you to make the balls),then take small portion of it and make round koftas/balls.

3)Place it in a plate and keep in on refrigerator for atleast 1hour.(it will helps to set the koftas)

4)After that fry it on hot oil,

5)Place it on tissue paper and keep it aside (it will helps to observe all extra oil from kofta )

Now its time to make the SHAHIGRAVY J lets have a look on the procedure:-

1)Take a pan add 2 cups of water let it boil first,

2)Now add tomato, onion, cloves, ginger, cashew ,melon seeds , green chili ,  keep it boil until all those things are soft,

3)When it will done stain in and preserve the stock,

4)Let those keep on room temp then grind it into a fine puree,

5)Take a pan add oil  and whole garam masala sauté little bit,

6)Now add the paste and  stir it nicely,

7)Now add all powder spices  keep stirring till the oil get separated,

8)Now its time to add the bitten yogurt, and keep stirring,

9) When it mix properly now add the stock and salt and sugar keep it boil,

10)Add crushed kasuri methi & clarified butter & cover it & cook for another 5 min,

11) When the gravy is little bit thicken add koftas and gently coat them with gravy (do not cover the pan at this stage otherwise the koftas will break )

12)Turn the gas off & keep them aside.

Now the most interesting part of this dish making this  POLAU J lets see what we need to do…: 

1)Take a bowl with cover add gobindovog rice to it the wash it finely and soak in water for half an hour,

2) Now stain the water & dry it now add clarified butter or gee, salt, turmeric powder, garam masala powder ,nutmeg powder mix it & cover it for 15min

3)Now in a heavy bottom pan add gee and fry cashew nuts & raisin first

4)Then add whole garam mashala

5)Then add rice mixture and sauté it then add the shahi gravy and sauté it (do not add the ball at this stage),

6)Then add boiled water 2 & hlf cup at a time mix it,

7) Now add saffron socked milk mix it and cover it for 8 min,

8)Now open the lid add sugar and check the rice if needed then add remaining water mix it,  

9)Now cook it for another 5 min until  the sugar melts,

10) Add rose water and some more gee (if you wish) & koftas/balls wait for a min then turn the gas off,

And serve it with raita… JJ

Some little innovation will make your dish very special….cook with love..it’ll never fall you…happy cooking JJ