Pomfret Gravy, Batasas And Baffat by Zarnak Sidhwa

Ingredients For Bafaat:

• Meat 1 kg
• Onions Sliced 2
• Ginger garlic paste 1 tbsp
• Potatoes 2
• Tomatoes 4
• Jaggery 2 tbsp
• Salt 1 tsp
• Carrots  2
• Green peas 1 cup
• Oil  2 tbsp

For Grind:

• Dry red chilies 12-15
• Cumin seeds  1 tbsp
• Cinnamon 1'' piece
• Cloves 6
• Green cardamoms 6
• Black peppercorns 1 tbsp
• Vinegar  a little

Method:

1. Grind the above ingredients with a little vinegar till smooth heat oil, fry onions till light brown.
2. Add ginger garlic and meat and saute till color of meat changes and then add water and let cool till done.
3. Heat some more oil and fry the ground spices, add tomatoes, jaggery and salt, add meat and saute, then add the green peas and carrots and simmer and serve.
   

Ingredients For Pomfret Gravy:

• Pomfret 2
• Onions 250 gm
• Tamarind pulp 1/2 cup
• Jaggery 1/2 cup
• Garlic  1 pod
• Green chilies 4-6
• Coriander 1 bunch
• Coriander ground  1 bunch
• Green chilies 5-6
  
• Turmeric powder 1 tsp
  
• Black pepper 1 tsp
  
• Dhansaak masala 1 tbsp
  
• Salt 1 tsp
  
• Oil  2-3 tbsp
  
• Boiled rice to serve with
  
• Papads  to serve with

Method:

1. Heat oil, add onions let them saute and then add the garlic.
2. To the fish slices apply salt, ground coriander and ground green chilies, dhansaak masala, black pepper powder and turmeric.
3. Keep it aside. Slowly add the fish in the pan and let cook.
4. Then mix in the chopped coriander and chopped green chilies too.
5. Add little water and do not stir the fish.
6. Shake the pan side to side.
7. Mix jaggery and tamarind pulp and add in the fish.
8. Serve with boiled rice and papads.

Ingredients For Batasas:

• Flour 2 cups
  
• Unsalted butter 1/2 cup
  
• Salt 1/2 tsp
  
• Sugar 1/2 tsp
  
• Baking powder 1 tsp
  
• Almonds chopped 1 tbsp
  
• Warm water  1/2 cup

Method:

1. Mix all of the above ingredients to form a ball of dough.
2. Allow to stand for 15 to 30 minutes.
3. Roll into small balls and lay them on ungreased baking sheet and bake at 160 degrees for 30 minutes, then lower temperature and at 150 degree for 3 hours.
4. Now turn off the oven and leave batasa in the hot oven for another 3 hours.
5. Remove from oven and cool, store only when completely cold.