Basa Fillets in the Creamy Buttery Saffron Gravy

Name: Basa Fillets in the Creamy Buttery Saffron Gravy
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: For the Basa Marinade:; 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; 1 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; Garnish: A Handful- Cherry Tomatoes; 2 Green Chillies; 1 Handful: Chives- Optional

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

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.

I myself prepared this with the Basa fillets, the first time-
Earlier it’s just the shrimps or a slightly bigger sized prawns

A Must Try for the Fish Lovers, out there
#SpiceWeek7
#Saffron
#CooksnapChallenge

I myself prepared this with the Basa fillets, the first time-
Earlier it’s just the shrimps or a slightly bigger sized prawns

A Must Try for the Fish Lovers, out there
#SpiceWeek7
#Saffron
#CooksnapChallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

I myself prepared this with the Basa fillets, the first time-
Earlier it’s just the shrimps or a slightly bigger sized prawns

A Must Try for the Fish Lovers, out there
#SpiceWeek7
#Saffron
#CooksnapChallenge

I myself prepared this with the Basa fillets, the first time-
Earlier it’s just the shrimps or a slightly bigger sized prawns

A Must Try for the Fish Lovers, out there
#SpiceWeek7
#Saffron
#CooksnapChallenge

Saved

Ingredients

20-30 mins.

2 people

For the Basa Marinade:
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 tbspsWhite/Rice Vinegar
1/2 CupCreamy Saffron Butter Sauce
1 pinchSaffron: Soaked in Warm Water For about 30 mins time
1 tspDry Parsley
1Onion: Big- Finely Chopped
1 tbsp (2 G)Paste: Ginger-Garlic Paste
1 tspBlack Peppercorns: Freshly Cracked
1 tspRed Chilli Flakes
1/2 tspMixed Herbs
2 tbspsButter: RT
2 tbspsEVOO
1 tbspWhite Rice Vinegar
1/8 CupCilantro: Finely Chopped
1-2Fresh Green Chillies: Optional
Garnish: A Handful- Cherry Tomatoes
2Green Chillies
1Handful: Chives- Optional

Saved

Steps

20-30 mins.

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

Creamy Saffron Butter Sauce
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
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
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
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…
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

Linked Recipes

Creamy Saffron Butter Sauce

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on August 17, 2021 21:55

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻