Rajasthani Ker Sangri with Goan Spicy Pan-Seared Fish

Name: Rajasthani Ker Sangri with Goan Spicy Pan-Seared Fish
Prep time: 20 min
Cook time: 35 min
Ingredients: 100 g Dried Ker; 100 g Dried Sangri; 2 tbsp Mustard oil; 1 tsp Amchur powder; 0.5 tsp Turmeric; 1 tsp Red chili powder; 300 g Kingfish fillets; 2 tbsp Goan red spice paste (chili, garlic, vinegar); 1 tbsp Coconut oil; 0.5 tsp Salt

⏱️ 20m Prep🔥 35m Cook

Primary Dish

Rajasthani Ker Sangri

Ingredients

• 100 g Dried Ker
• 100 g Dried Sangri
• 2 tbsp Mustard oil
• 1 tsp Amchur powder
• 0.5 tsp Turmeric
• 1 tsp Red chili powder

Cooking Steps

Soak Ker and Sangri in water for 4 hours.

Pressure cook the mixture with water and salt for 3 whistles.

Heat mustard oil, add spices, and sauté the cooked mix.

Add amchur and simmer for 5 minutes.

The Perfect Pairing

Goan Spicy Pan-Seared Fish

Ingredients

• 300 g Kingfish fillets
• 2 tbsp Goan red spice paste (chili, garlic, vinegar)
• 1 tbsp Coconut oil
• 0.5 tsp Salt

Cooking Steps

Marinate fish with red spice paste and salt.

Heat coconut oil in a pan.

Sear fish on medium-high heat for 6 minutes per side until charred.