Lahori Tawa Fish, Shikarpuri Karahi And Walnut Barfi by Zarnak Sidhwa

Ingredients For Lahori Tawa Fish:

• Fish fillet  1/2 kg
• Salt to taste 
• Ginger garlic paste 3 tbsp
• Ginger, finely chopped  1 tbsp
• Garlic, finely chopped 1 tbsp
• Rice flour  1 cup
• Cornflour 1/2 cup
• Eggs  3
• Juice  of 4-5 lemons
• 1 tsp red food coloring
• 2 tsp black cumin seeds
• 2 tsp red chili powder
• 1 tbsp garam masala powder
• 1 tsp black pepper powder
• 2 tsp coriander seeds, crushed
• 1 tsp cinnamon powder
  
• Oil for fry

For The Sauce:

• 100 g dried dates
• 1 tbsp tamarind paste
• 1 tbsp chaat masala
• 2 tsp chicken stock cubes
• 250 gm yogurt

Method:

For the Fish:

1. Marinate the fish with salt, ginger garlic paste.
2. Leave aside for 10 minutes, then wash and strain excess water.
3. Put chopped ginger and garlic on fish pieces after washing.
4. Mix rice flour and corn flour.
5. Then mix in the eggs. Also add lemon juice, red food coloring.
6. Add all the spices. Beat together into a smooth paste.
7. Dab this paste onto fish pieces and refrigerate for 10 minutes.
8. Remove from fridge and shallow fry on tawa in oil or ghee.
9. For the sauce, Remove seeds from dried dates.
10. Boil in 2 cups of water for 10 minutes to soften dates.
11. When water reduces to half remove from heat and add all the other ingredients.
12. Grind to a fine paste.
13. Add a pinch of salt to the paste and mix.
14. Serve the sauce with dish.

Ingredients For Shikarpuri Karahi:

• Red chili, crushed 1 1/2 tsp
• Dry Ginger garlic powder  1 tsp
• Salt to taste
• Tomatoes  1/2 kg
• Onion 1
• Green chilies  4
• Yogurt  1 cup
• Garam masala powder  1/2 tsp
• Coriander for garnishing

Method:

1. Wash and clean the chicken.
2. Saute ginger and garlic in oil and add the chicken.
3. Fry for 2 minutes and then put all the spices except garam masala, along with tomato, onion and green chilies.
4. When chicken is done, add yogurt and saute well till little dry, and then add garam masala and cook for 2-3 minutes.
5. Garnish with green coriander and serve hot with rotis.

Ingredients For Walnut Barfi:

• Walnuts, blanched  1 cup
  
• Khoya  1/2 kg
  
• Sugar  1/2 cup
  
• Green cardamom  1/2 tsp
  
• Ghee  for greasing

Method:

1. Saute khoya in a non stick pan for few minutes.
2. Add sugar and continue to saute. Add walnut pate, green cardamom powder and saute for two minutes.
3. Spread the walnut mixture evenly on a greased tray and let it cool down to room temperature.
4. Refrigerate for five to six hours.
5. Cut into desired shapes and serve.