Serves 1
Directions
- 1Prep the fish: you can cook it with the head on or off. If head is off, pull the guts out. If head is on, remove bits, make a small cut under the head, gently pull out guts, and remove the bit under the ears by popping a finger in.
- 2Soak the prepped fish in lemon juice for about 1 hour.
- 3Wash the fish 12 to 15 times until the water is crystal clear.
- 4Add extra virgin olive oil, garlic, and bay leaves to a pan and brown them.
- 5Add one small blended onion and salt, and cook for about 10 minutes.
- 6Add the spices: haldi (turmeric), hot madras curry powder, extra hot chilli powder, dhaniya powder, and paprika powder.
- 7Add a small amount of water to prevent the masala from burning.
- 8Cook the spices (bhuna stage) for about 20 minutes until rich in color and fragrant.
- 9Add water, as much as you prefer, depending on how thick or runny you like your shira to be.
- 10Allow the mixture to come to a boil.
- 11Add the fish and mix it while it's still raw.
- 12Cover and cook the fish for about 15 minutes on a low to medium flame.
- 13Garnish with chillies and finely chopped coriander.
- 14Serve with hot rice and enjoy.
Ingredients
- 1 pack Pabimas fish
- extra virgin olive oil
- 1 tsp garlic
- 3 bay leaves
- 1 small onion blended
- 0.75 tsp salt
- 0.25 tsp haldi (turmeric)
- 0.5 tsp hot madras curry powder
- 0.5 tsp extra hot chilli powder
- 0.5 tsp dhaniya powder
- 1 tsp paprika powder
- water
- 6 -8 green chillies sliced
- 1 handful coriander
- lemon juice
Equipment
pan
Tips
- Do not mix the fish once it's cooked, as it is delicate and will break.
- To stir the fish, lift the pan and move it in a circular motion.
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