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Recipe : courtesy of Aunty Julie @food_for_royalty
Inspired by :@the_daily_dilemna Pic credit :@naeema_mia 1 kg white fish cubes 1 kg large prawns (leave tail intact, devein and clean) 1 teaspoon coarse black pepper 2 teaspoon garlic crushed 2 tablespoon white vinegar 2 teaspoon coarse red chillie flakes Salt as needed (Combine above ingredients cover and set aside for 10 minutes) 3 tablespoon butter / ghee (Clarified butter) (To fry fish and prawns) ¼ cup fresh cream Garnish : 2 tablespoon dhania (coriander) Sauce : 2 tablespoon vegetable oil 3 tablespoon tomato puree 6 tablespoon thick yoghurt 2 teaspoon crushed chillies 1 teaspoon garlic crushed 2 teaspoon mango powder or 4 tablespoon lemon juice 1 teaspoon coriander grounded ½ teaspoon coarse black pepper 2 teaspoon green chilli paste ½ teaspoon gharam masala Salt as neededHeat oil or ghee (Clarified butter) gently
Fry fish and prawns in 3 batches for just few minutes until firm Remove from pot, set aside covered Heat oil in same pot Add all ingredients from puree to salt simmer for 5 minutes until thick Add fish, prawns and cream stir slowly and heat through. DO NOT BOILlb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |