Ingredients with Measurements:
- 500g fish fillets (boneless)
- 2 onions (finely chopped)
- 2 tomatoes (finely chopped)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves (chopped) for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the ginger and garlic paste and sauté for 2 minutes.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add the cumin powder, coriander powder, red chili powder, and turmeric powder. Mix well and cook for 2 minutes.
6. Add the fish fillets and salt to taste. Mix gently and cook for 5 minutes.
7. Add 2 cups of water and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and let it simmer for 10-15 minutes or until the fish is cooked through.
9. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 205
Fat: 10g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sodium: 400mg
Substitutions for ingredients:
- Any firm white fish can be used instead of fish fillets.
- Olive oil can be used instead of vegetable oil.
- Freshly chopped garlic and ginger can be used instead of ginger and garlic paste.
Variations:
- Add vegetables like carrots, potatoes, and bell peppers to make it a more hearty meal.
- Use coconut milk instead of water to make it creamier.
- Add a tablespoon of lemon juice for a tangy flavor.
Tips and tricks:
- Use fresh fish for the best taste.
- Do not overcook the fish as it will become tough and rubbery.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Refrigerate the leftover shorva in an airtight container for up to 3 days.
Reheating instructions:
Reheat the shorva in a pot over low heat until it is heated through.
Presentation ideas:
Serve the shorva in a deep bowl with a sprinkle of chopped coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber raita or onion salad.
Troubleshooting advice:
- If the shorva is too thin, add a tablespoon of cornstarch mixed with water to thicken it.
- If the shorva is too thick, add more water to thin it out.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Store the leftover shorva in the refrigerator and consume within 3 days.
Food history:
Fish shorva is a traditional South Asian dish that is popular in countries like India, Pakistan, and Bangladesh.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with steamed rice or naan bread.
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Region: Indian