How to make Sunheri Angoori Machhli -
Salmon fillets stuffed with shrimps and cooked with grapes to make an exotic dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Indian Salmon, Black grapes (काले अंगूर)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Sunheri Angoori Machhli checkout Rawas Ambat Tikhat, Barbeque Fish - SK Khazana. You can also find more Main Course Seafood recipes like Classic Seafood Paella Ginger and Scallion Fish Pomfret In Prawn Sauce Chingri Macher Malai Curry
Sunheri Angoori Machhli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Sunheri Angoori Machhli Recipe
Indian Salmon 8
Black grapes peeled 150 grams
Lemon juice 2 teaspoon
Salt to taste
Carom seeds (ajwain) 1/4 teaspoon
Black grapes seeded 250 grams
Oil 3 tablespoon
Ratanjot 1 inch piece
Onions grated 2 medium
Ginger paste 2 teaspoon
Black cardamom powder 1/4 teaspoon
Cinnamon powder a pinch
Clove powder a pinch
Black peppercorns crushed 7-8
Fresh cream 3 tablespoon
Gold leaves (sone ka varq) 1 sheet
Method
Step 1
Debone the salmon fillets and flatten them lightly with the back of a knife. Cut them into three inch by four inch pieces. Marinade salmon pieces and shrimps with lemon juice and salt for fifteen minutes.
Step 2
Squeeze out excess water, chop shrimps into small pieces and keep aside. Dry roast carom seeds lightly and mix with shrimps. Place a spoonful of shrimp mixture on salmon pieces and roll them into cylindrical shape.
Step 3
Secure them tightly in aluminium foil and poach in boiling water for eight minutes. Drain and keep warm. Grind seedless black grapes into a fine paste. Heat oil in a kadai, add ratanjot and stir fry for twenty seconds.
Step 4
Strain the oil and discard ratanjot. Reheat the oil and add onion. Cook on high heat till onion becomes light brown. Add ginger paste and stir fry for half a minute. Add black cardamom powder, cinnamon powder, clove powder and crushed black peppercorns. Mix well.
Step 5
Add black grape puree and salt. Add one cup water and bring to a boil. Simmer for five minutes. Remove salmon rolls stuffed with shrimps from aluminium foil. Stir them into black grape gravy and simmer for two minutes.
Step 6
Stir in fresh cream. Serve hot coated with gold varq.
Nutrition Info
Calories : 2739 Kcal
Carbohydrates : 231.7 gm
Protein : 80.9 gm
Fat : 165.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
