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Poached Lahori Fish with Sun Blushed Red Chillies And An Imli Pesto

Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.

Chef's Name	:	Poppy Agha, Team Pakistan
Recipe Cook Time	:	1 hour
Recipe Rating	:

Tags: fish, foodistan, foodistan recipe, foodistan recipes, imli pesto, lahori fish, main dish, poached lahori fish, poached lahori fish with sun blushed red chillies and an imli pesto

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Ingredients

2 surmai fillets (600g)

3 tsp turmeric powder

3 tsp red chilli powder

3 tsp red chilli flakes

2 tsp coriander seeds

2 tsp cumin seeds

Salt to taste

3 cups vinegar

3 tbsp jaggery (gur)

1 pod garlic

1 cup tamarind water (imli pani)

2 bunches fresh coriander

3 lemons

2 oranges

4 tbsp olive oil

6 tsp pomegranate seeds

1 tsp amchoor powder

2 slices white bread

12 long fresh red chillies

1/2 cup oil

Method

Cut the fish fillets into smaller pieces. Then coat the fish pieces with a spice mix using turmeric powder, red chilli powder, red chilli flakes, coriander seeds, cumin seeds and salt.

Make a poaching liquid using vinegar, gur and spices. Poach the fish in the liquid.

Blanch garlic in boiling water.

In a mortar and pestle, prep the imli pesto, using blanched garlic, imli water, salt, fresh coriander, lemon/citrus juice and a little olive oil.

Make a chutney mix of pomegranate seeds, amchoor, bread and fill the whole red chillies.
Salt the red chillies and drizzle little oil on them. Steam these in the oven till tender.

Layer and serve with the pesto.

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