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    Preparation Time
    30 Mins
    Spice Level  

Ladakhi Sole Fish Currry with Jasmine, Star Anise Riceby Cook Gourmet

Rs. 598 Serves 2

Culture of Ladakh is famous for unique Indo-Tibetan culture. Chanting in Sanskrit and Tibetan language forms an integral part of Ladhak's Buddhist lifestyle. Ladakhi food has much in common with Tibetan food. We present an Indo-Tibetan Fish cooking experience

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories350


    Non Stick Pan

INGREDIENTSPortion for 2

    350 gms Sole Fish
    For Marinade
    Spice Mix for Marinade
    3 tsp Ginger - Garlic Paste
    1 tbsp Olive Oil
    1 Lemon

    For Curry
    2 tbsp Olive Oil
    1 tsp Cumin Seeds
    2 tsp Mustard Seeds
    1/2 tsp Coriander Seeds
    1/2 tsp Turmeric Powder
    2 Small Onions
    4 Tomatoes
    1 stick Cinnamon
    3 tsp Ginger- Garlic Paste
    1 tbsp Corn Flour
    2 tbsp Coriander
    1 Cup Jasmine Rice
    2 Star Anise

    Cook Gourmet

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      Prepare Rice Rinse the rice under cold water to remove starch. Put rice and star anise in to a sauce pan with 2 cups of water over high heat, Leave the saucepan uncovered. Stir in the rice one more time, scraping the bottom and turn heat to low. Cover the sauce pan and let it cook for 20 minutes. Rice is cooked when small dimples appear at the top of rice. These holes are sometimes also called 'fish eyes'.


      Marinate Fish Drain excess water from fish and in a bowl mix fish with spice mix, ginger-garlic paste, olive oil and juice of 1 lemon. Let it stand for 2 minutes


      Cook Fish Heat olive oil on a non-stick pan over medium heat. Place marinated fish pieces and cook for 3 minutes on each side (6 minutes in total). Fish would turn golden brown, remove from pan. Let the oil and juices remain in the pan.


      Cook Aromatics for Fish To the same pan add cumin seeds and mustard seeds, cook for 30 seconds over medium flame. Add ginger-garlic paste, onions and cinnamon, cook for 5 minutes until golden brown


      Add Tomatoes to Aromatics Add tomatoes and cook them for 5 minutes, by mashing them constantly over medium flame, then add coriander seeds and turmeric and cook for 2 minutes.


      Finish Curry and Serve Pour in 1 cup (240 ml) water to tomato mixture along with corn flour and cook for 3 minutes, until sauce thickens. Add salt and pepper to taste. Stir in the cooked fish and cook for 30 seconds. Switch off heat and garnish with coriander. Serve with prepared rice.

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