Recipe: Delish Sushi styled fish enduri pitha with Date tomato chilli Jam

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Hopefully the above article opens our horizons to pay extra cognizance to a natural and organic lifestyle. Now we go back to the sushi styled fish enduri pitha with date tomato chilli jam recipe of your choice. Comply with the step by step instructions of the recipe sushi styled fish enduri pitha with date tomato chilli jam recipe to supply a healthy and scrumptious meal. To make sushi styled fish enduri pitha with date tomato chilli jam you need 19 ingredients and 9 steps.. Pleased cooking, desire it is useful for you and your family.

The ingredients needed to make Sushi styled fish enduri pitha with Date tomato chilli Jam:

1. Use of For Date tomato chilli Jam-.
2. You need 2 of riped tomatoes.
3. Get 8-10 of deseeded dates.
4. Provide 1 of Red dry chilli.
5. You need 1 of small cube of jaggery.
6. Prepare 2 tablespoons of tamarind paste.
7. Take to taste of Salt.
8. Get 1 tablespoon of rice bran oil.
9. Prepare of For Sushi styled fish enduri pitha-.
10. Take of as required Rice and black gram batter (Readymade idli dosa batter).
11. Prepare 5 pieces of Bhekti (Barramundi) fish.
12. Prepare 1 of carrot.
13. Prepare of some Green Peas.
14. Take 2 of onions.
15. You need 6-7 cloves of garlic.
16. Take of as required Black pepper.
17. Provide 1 tsp of cumin seeds.
18. Prepare of as required Rice bran oil.
19. Take leaves of as required Green turmeric.

Instructions to make Sushi styled fish enduri pitha with Date tomato chilli Jam:

1. 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..
2. Cook it till consistency becomes thicker as sauce. Now turn off the gas and cool it. Date tomato chilli jam is ready..
3. 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..
4. 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..
5. Cook it well for another 5 mins. Turn off the gas and now the stuffing is ready. Allow it to cool..
6. 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..
7. 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..
8. 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..
9. 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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