Hara Masala Fry Fish is an amazing dish. Its filled with spices and flavors that make it a delight to have.
Click Here :https://www.masala.tv/hara-masala-fry-fish-recipe/
to watch this Masala TV video to learn how to make Hara Masala Fry Fish, Bhukara Pulao and Mix Subzi Achaar Recipes. This show of Tarka with Chef Rida Aftab aired on 12 March 2020.
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Hara Masala Fry Fish:
Ingredients:
Fish ½ kg
Fish masala 1 tbsp
Cumin 1 tsp
Garlic 10 cloves
Carom seeds ½ tsp
Small green chili 10
Green coriander 4 tbsp
Salt 1 tsp
Desiccated coconut 2 tbsp
All spices powder 1 tsp
Lemon juice 4 tbsp
Small fenugreek 2 bunch
Turmeric 1 tsp
Asafoetida ¼ tsp
Oil as required
Coriander powder ½ tsp
Egg 1
Method:
In a chopper or sil cumin ,garlic ,carom seeds ,small chili ,green coriander ,salt ,desiccated coconut ,all spices powder ,lemon juice ,small fenugreek ,turmeric , Asafoetida and coriander powder grind .now wash the fish and apply the masala .after this beat egg and apply on the fish .then heat oil in a pan and fry the fish pieces and covered the lid .finally green coriander sprinkling then serve in wok or fry pan .
Bhukara Pulao :
Ingredients:
Chapli kabab 1 packet
Rice ½ kg
Dried plums 125 grams
Potatoes ½ kg
Onion ½ kg
Tomatoes 4
Mix whole spices 1 tbsp
Spring onion 250 grams
Green chilies 6
Mint 2 tbsp
Black cumin 1 tsp
Salt 1 tsp
Chicken ½ kg
Crushed red chili 1 tsp
Oil ½ cup
Ginger garlic 1 tbsp
Method:
Fry chapli kabab and set aside .In dried plums add 2 cup of water ,crushed red chili and ½ tsp salt add and cook .when dried plums dissolve and remaining 1 cup of water then stove off .now in second pan heat oil then fry onion .after this add chicken ,potatoes and ginger garlic mix and roast .then add water and salt and cook .when meat tender then add tomatoes ,green onion ,green chilies ,mint ,all spices ,black cumin ,dry plump and rice add then 20 minutes leave on then place fried chapli kabab and serve .
Mix subzi achaar:
Ingredients:
Lemon 4
Mustard oil ½ kg
Carrot 250 grams
Green chilies 250 grams
Cabbage 250 grams
Curry leaves 10
Fennel 2 tbsp
Nigella sativa 2 tbsp
Mustard seeds 2 tbsp
Cumin 2 tbsp
Salt 1 tbsp
Crushed garlic 2 tbsp
Method:
Wash the vegetables and dry it .now all spices mix well .after this heat oil and cool it then dip in achaar and fill in bottle .then 2 to 3days keep in sunlight then use it .
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