Hara Masala Ni Machlee And Naryal Wala Chawal by Shireen Anwer

Ingredients For Naryal Wala Chawal:

• Rice  750 g
• Coconut milk powder  2 packets
• Cinnamon  2 sticks
• Bay leaves  2
• Baby onions  5
• Salt  as per taste
  
• Oil  as required

Method:

1. First add rice and keep it in water for 30 minutes.
2. Boil the bottle in a a sauce pan.
3. When the water start to boil then add rice, coconut milk powder, cinnamon, curry leaves, salt.
4. When the rice starts to cook then add coconut milk mixture.
5. When the rice is cooked then add oil, small onions.
6. When the rice is cooked well then simmer it for 10 to 15 minutes.

Ingredients For Hara Masala Ni Machlee:

For Marination:

• Pomfret  1 kg
  
• Ginger paste  1 tsp
  
• Garlic paste  2 tsp
  
• Salt as required

For Gravy:

• Oil  1/2 cup
  
• Onion  2
  
• Desiccated coconut  1 packet
  
• Green chilies  10 -1 5
  
• Fresh coriander  1 bunch
  
• Dry roasted cumin powder  1 tsp
• White sesame seeds  1 tsp
  
• Tamarind pulp 4 tbsp
  
• Sugar  1 tsp
  
• German chilies  3-4
  
• Small tomatoes  5

For Tampering:

• Mustard seeds  1 tsp
  
• Fenugreek seeds  1 tsp
  
• Curry leaves  10-15
  
• Dried round red chilies  7-10
  
• Oil  2-3 tbsp
  

For Garnishing

• Coriander leaves  5-6

Method:

1. Marinate the fish with salt, ginger garlic paste, garlic paste and keep it on a side.
2. Now put the onions, chopped coconut, green coriander, green chilies, chopped and crushed cumin, chopped coriander,  white sesame seed with sugar in a blender.
3. Then add marinated fish in a pan.
4. When the fish is fried then remove it from stove.
5. Now put the blended masala for cooking, until its color changes and oil starts to comes up.
6. When the paste is cooked well then remove it from stove, add fish, tamarind paste, small tomatoes, german chili, cover and add fish simmer it for 5 to 10 minutes then serve.
7. Then pour oil in a pan, heat it add mustard, fenugreek seeds, curry leaves, dry red chilies.
8. Now put the tampered mixture in fish.
9. In the end add 5-6 green coriander then garnish it then serve.