Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sushi styled fish enduri pitha with date tomato chilli jam. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sushi styled fish enduri pitha with Date tomato chilli Jam is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sushi styled fish enduri pitha with Date tomato chilli Jam is something that I have loved my whole life. They are nice and they look fantastic.
Enduri is a variety of pitha made in the Indian state of Odisha from turmeric leaves, black gram & rice batter with coconut jaggery stuffing which I replaced with fish and veggies and styled like a Japanese sushi dish. Enduri is a variety of pitha made in the Indian state of Odisha from turmeric leaves, black gram & rice batter with coconut jaggery stuffing which I replaced with fish and veggies and styled like a Japanese sushi dish. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sushi styled fish enduri pitha with date tomato chilli jam using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sushi styled fish enduri pitha with Date tomato chilli Jam:
- Prepare For Date tomato chilli Jam-
- Get 2 riped tomatoes
- Prepare 8-10 deseeded dates
- Take 1 Red dry chilli
- Make ready 1 small cube of jaggery
- Make ready 2 tablespoons tamarind paste
- Get to taste Salt
- Take 1 tablespoon rice bran oil
- Get For Sushi styled fish enduri pitha-
- Get as required Rice and black gram batter (Readymade idli dosa batter)
- Prepare 5 pieces Bhekti (Barramundi) fish
- Get 1 carrot
- Make ready some Green Peas
- Take 2 onions
- Get 6-7 cloves garlic
- Take as required Black pepper
- Prepare 1 tsp cumin seeds
- Prepare as required Rice bran oil
- Take leaves as required Green turmeric
Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth. Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar Transfer to sterilised jars and seal until ready to use. Pitha (Bengali: পিঠা) is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India. It is especially popular in the eastern Indian states of Bihar.
Instructions to make Sushi styled fish enduri pitha with Date tomato chilli Jam:
- Soak the dried red chilli and deseeded dates for 30 mins in water. Dice the tomatoes into pieces. Make a solution of 2 tablespoons of tamarind and little salt with water in a bowl & keep it aside. Make a thin paste of tomato, presoaked chilli dates in a blender. Now turn on the gas and add 1 tablespoon of oil to the cooking wok. Add the paste of tomato chilli date and saute it well. Then add tamarind salt solution to it as well as the jaggery cube.
- Cook it till consistency becomes thicker as sauce. Now turn off the gas and cool it. Date tomato chilli jam is ready.
- Now for making the Enduri pitha and it's stuffing we need 5 pieces of bhekti fish since it has less spines, clean it well with water then marinate it well with little salt for 10 mins. On the other side finely chop the onion & garlic. Peel the carrot and blanch peas and carrot for 10 mins for easier cooking. Strain it and cool it. Then grate the carrot and mash the peas. Dry roast the pepper & cumin and make a coarse powder with a mortar pestle and keep it aside.
- Heat a cooking wok add 2 big bowls of water to it and little salt to taste. Once it comes to boil add the marinated fish to it. Cook it for 5-6 mins and strain it out and cool it on a plate. Then mash it well and remove the spines. Heat a cooking wok. Add 3 tablespoonful of oil. Add the finely chopped onion and garlic and saute till it becomes light brown in colour. Then add the mashed fish l, saute it for 5 mins. Add mashed veggies and dry roasted pepper cumin powder & salt to taste.
- Cook it well for another 5 mins. Turn off the gas and now the stuffing is ready. Allow it to cool.
- Clean the green turmeric leaves and cut into 2 halves from the middle. One can make a rice and black gram (without skin) batter by soaking and making thick paste in a blender. But I used readymade batter available in the market to save time. Put a little batter on the leaf and flatten the same. Then put the required quantity of stuffing on the batter and fold the turmeric leaf lengthwise in such a way that the stuffing gets sandwiched between 2 layers of batter.
- Now we are going to steam it in a traditional way. It is similar to the way we steam idli. We will follow an age-old odia method. Take a wide-mouthed container fill it up to half with water. Then tie a muslin cloth tightly around it's mouth. Carefully place the leaf containing stuffed batter on the cloth. Cover it with a concave-shaped lid.
- Steam it till done or leaf colour turns into light brown. This way go on steaming pithas one after another. The delicate aroma of turmeric leaf is a special feature of the pitha.
- Then use a sharp knife to cut the pitha into pieces. Remove the turmeric leaves before eating. Now your sushi styled fish enduri pitha with date tomato chilli jam. Taste best when served hot.
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