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Wednesday, December 12, 2012,10:29 PM by
V.Chitralekha

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FISH PAPRIKA

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the fish into large pieces, pour the lemon juice over them, toss well and keep aside for about 15 minutes. Dredge the fish pieces with flour.
  • Deep-fry the onions in a large pan or wok until golden brown; remove them with a slotted spoon; drain. Remove some of the oil from the pan.
  • Fry the fish pieces until they start to brown, then remove them from the oil.
  • Keep only 1 tablespoon oil in the pan, sauté the garlic for a minute, then add half the fried onions, and all the tomato puree.
  • Add the salt, pepper and paprika, cover and cook, stirring from time to time, until the puree has reduced to half.
  • Taste the puree and, if it is tart, add the sugar. Add the water and cook for a few minutes.
  • Put the fish in the sauce. Mix it gently so the pieces do not fall apart. Add a little more water if needed.
  • Heat the fish, blend in half the cream, then take the pan off the stove.
  • Put the fish in a serving dish, arrange the remaining fried onions on top, and drizzle with the remaining cream. Serve hot.

INGREDIENTS

  • 750 grams surmai or bekti fish, boneless
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • Cooking oil to deep-fry
  • 300 grams onion sliced

For the sauce

  • 1 tablespoon garlic, ground
  • 200 ml tomato puree
  • Salt and pepper to taste
  • 1 tablespoon paprika
  • ½ teaspoon sugar
  • 50 ml water
  • 200 ml cream
  • Posted Saturday, February 11, 2023 at 4:12:49 PM

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