Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sea bass pulav. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
See great recipes for Lemony Okra served with sea bass and ugali too! See great recipes for Sea Bass Pulav too! It's amazing how something as simple as crispy fried onions, toasted cashew nuts and plump raisins can completely transform a dish - something this pulao recipe proves all too well.
Sea Bass Pulav is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Sea Bass Pulav is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sea bass pulav using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sea Bass Pulav:
- Get 2 Cups Basmathi rice
- Make ready 12 pieces Boneless Sea bass Fillets
- Make ready 2 Onion thinly sliced
- Get 1 Tomato chopped finely
- Prepare 1/2 tsp Red chilli powder
- Prepare 1/4 tsp Turmeric powder
- Prepare 1 tsp Coriander powder
- Get 1 tsp Fish masala powder
- Get 1 tsp Pulav powder
- Get 1/4 tsp Fennel powder
- Get 1 cup Coconut milk
- Prepare 2 tsp Lemon juice
- Take As needed Salt
- Get 2 tbsp Ghee
- Make ready 2 tbsp Oil
- Take 2 Cups water
- Get To Grind:
- Prepare 1 tsp Ginger Garlic paste
- Take 1/4 cup Coriander leaves
- Take To Marinate:
- Make ready 1/4 tsp Turmeric powder
- Take 1/2 tsp Chilli powder
- Make ready 1/4 tsp Pepper
- Take As needed Salt
- Prepare 1 needed Oil
I didn't have wine so I substituted vermouth but no doubt it is just as good if not better with the wine. I served with white rice black beans and fried plantains - cuban style! Asma Khan's peela pulao recipe is based on one she ate when based in Chennai, created by her childhood family cook, Islaam. This recipe weaves in southern Indian ingredients of mustard seeds, curry leaves and cashew nuts to create something rather special - a zesty, flavourful rice dish fit for a feast.
Steps to make Sea Bass Pulav:
- Clean the fish and marinate the fish with turmeric powder, chilli powder, pepper, salt. Keep this aside for 20 to 30 minutes. Keep this aside.
- Wash the rice and soak for exactly 30 minutes. Drain it and keep aside. Soak the rice just before start frying the fish. - - Heat oil in the kadai for shallow fry. Fry the fish both sides crispy. Drain the excess oil in towel and keep aside. Grind the coriander leaves by adding 2 tbsp of water and keep aside.
- Now heat oil and 1 tbsp of ghee in wide kadai. Once hot add sliced onion and saute until turns golden colour. Now add ginger garlic paste and saute until raw smell goes off. - - After the raw smell goes off add tomato and cook until mushy. Now add chilli powder, turmeric powder, fish masala powder, pulav powder and fennel powder one by one.
- Now add coriander leaves paste, lemon juice and saute for 2 minutes. Now add the coconut milk, enough salt. Close with lid and cook for 3 to 4 minutes in low flame. - - You can cook rice in pressure cooker or rice cooker as per your choice. I used rice cooker. Add 2 cups of water and drained rice. Close with lid and cook until rice done.
- While the steaming process starts layer the fish over the rice and close the lid again. - - Once steaming process done. Transfer the fish to plate, add another tbsp of ghee to the pulav and mix it. Add the fish to the pulav and serve hot with onion cucumber raita. - - Its very yummy and healthy lunch recipe. #mycookbook
Sea bass, (family Serranidae), any of the numerous fishes of the family Serranidae (order Perciformes), most of which are marine, found in the shallower regions of warm and tropical seas. Although the term sea bass may be used for the family as a whole, the fishes themselves bear a variety of names, such as. Norouz is fast approaching and this means it's nearly time for one of my favourite dishes: Sabzi Polo Maahi! It is a classic Persian dish which translates to "herb rice with fish". Iranians around the world traditionally prepare this delicious fish dish on Shab-e Norouz, the night before Norouz.
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