DUM KE MAHI ( FISH COOKED IN DUM STYLE A LA CHEF SOURAV SAHA)

MY TODAYS CREATION FOR PEOPLE IN LOVE WITH FISH - ENJOY !!!
BY CHEF SAHA



DUM KE MAHI

Dum Ke Mahi
( Red snapper slow oven cooked with an almond and brown onion sauce. )
Ingredients:
2 pieces red snapper / rawas fillet, with skin cut into 200 gm steaks
1 tbsp ginger-garlic paste
1/2 tsp salt
500 gms sliced onions deep fried
Juice of 1 lemon
100 gm fish mince
1/2 piece raw mango, peeled and finely chopped
1/2 orange segments, flaked
1 spring onion, finely sliced
1 green chilli, finely sliced
Fresh mint, finely chopped
Salt to taste
1 litre fish stock
2 tbsps roasted coconut paste
2 tbsps roasted pinenut paste
1 tbsp roasted almond paste
1 tbsp roasted channa dal powder
1 tsp red chilli powder
Salt to taste
Oil 15 ml
Butter 50 gms
Cream 100 ml
Sugar – a pinch

 
Procedure:
Make an incision in the fish steaks to resemble a pocket.
Combine the ginger-garlic paste, salt, lemon juice with a litre of water and mix well. Place the fish steaks in this liquid for half an hour.
Drain the fish from the marinade, press firmly to remove extra marinade.
To make the stuffing for the fish, mix the fish mince with raw mango, spring onion, orange flakes, green chilli, mint and salt. Place this stuffing into the fish pockets and keep aside.
For the sauce, heat the roasted, coconut, pinenut, and almond paste in a saucepan, add the red chilli powder, saute briefly, add the fish stock and whisk well. Allow to simmer.
Add the roasted channa dal powder and allow to thicken.
Preheat the oven to 150 degree Celsius and place the stuffed fish steaks onto a baking disk or tray. Pour a little of the fish sauce on top of the fish and allow to bake for 10 minutes. Baste the fish with the remaining sauce and serve hot. 

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