Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Basa Fillets in the Creamy Buttery Saffron Gravy

Basa Fillets in the Creamy Buttery Saffron Gravy

Name: How to cook Basa Fillets in the Creamy Buttery Saffron Gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Basa Fillets in the Creamy Buttery Saffron Gravy

Another incredible dish with the combination of the cubed fish fillets & the immensely flavoured & gorgeous looking- Creamy-Buttery Saffron Sauce People who love fish & are quite akin to tryout new things- A must try for them.

Ingredient

Food ration :

2 people

Cooking time :

20-30 mins.

250-300 gms.

Basa Fish Fillets: Cleaned & Cubed to Medium-Big Sizes, Pressure Cooked to Parboil- Strain & Keep the Fish Stock reserved

To Taste

Salt

2 tbsps

White/Rice Vinegar

1/2 Cup

Creamy Saffron Butter Sauce

1 pinch

Saffron: Soaked in Warm Water For about 30 mins time

1 tsp

Dry Parsley

Onion: Big- Finely Chopped

1 tbsp (2 G)

Paste: Ginger-Garlic Paste

1 tsp

Black Peppercorns: Freshly Cracked

1 tsp

Red Chilli Flakes

1/2 tsp

Mixed Herbs

2 tbsps

Butter: RT

2 tbsps

EVOO

1 tbsp

White Rice Vinegar

1/8 Cup

Cilantro: Finely Chopped

1-2

Fresh Green Chillies: Optional

Green Chillies

Handful: Chives- Optional

Cooking instructions

* Step 1

First Up: We need to prepare our Saffron Butter Sauce & Set Aside for its later use in this recipe…Keep rest all other ingredients aforementioned readily available & handy to start on with our cooking process further

* Step 2

Heat up a pan/pot/vessel over the medium heat: Add in both the butter & EVOO together, add in the finely chopped onions, sauté for a couple of mins until they’re translucent- In goes the 2G Paste, salt, Rice Vinegar & continue sautéing until the raw smell goes off- Add in the Saffron soaked water, mix everything well together until nicely combined and well blended

* Step 3

In goes the parboiled Basa- Give it all a really good mix- Add in the Mixed Herbs, Chilli Flakes, Black Peppers & again keep cooking until the water evaporates to turn quite thick- Time to add in the Saffron Butter Sauce now, mix everything nicely to well blend & get finely incorporated

* Step 4

Checkout the seasonings at this point, adjust if it calls for- Add in a handful of the chives & cilantro (if readily available), Cover the pan & let it cook for about 5-7 mins time while stirring occasionally in between- Once the gravy thickens quite substantially, turning off the flame allow it to sit on its standing position with the lid on for the next 10 mins time

* Step 5

Now, is the good time to plate it out simply, to your serving bowls/plates- Garnish it your own way- As their nothing’s specific to it- The main idea is to present it gorgeously as well as it should taste insanely delectable- Hence, all such passion are put to it from the scratch…

* Step 6

Enjoy your meal for the day, as I did…it can be had piping hot steamed rice or any kinda breads or simply- As is…My personal choice had been either to relish with the hot steamed rice or have it blatantly, as is