Name: Fish Haleem recipe by Lubna Karim at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: ½ kg. Boneless Fish pieces; 1 cup Broken Wheat/Dalia, soaked overnight; ¼ cup Chana Dal, soaked for 2-3 hours; ¼ cup Moong Dal, dry roasted, soaked for 2-3 hours; ¼ cup Urad Dal, soaked for 2-3 hours; 1 tbsp. Ginger Paste; ¾ tbsp. Garlic paste; 2 green chilies; 1 bay leaf; 1 Onion, finely sliced; 2 tbsp. thick Yogurt/Curd, beaten; ½ tbsp. Coriander powder; 1 tbsp. garam masala powder; 1 tbsp. Black pepper powder; ¼ tbsp. Roasted Cumin powder; 2 Cardamom, 2 Cloves & 1 stick Cinnamon; Salt; ½ cup Ghee; 2 tbsp. Lemon Juice; FOR GARNISH:; Lemon wedges; 1-2 tbsp. fresh minced Coriander leaves; 1 tbsp. fried Cashews, optional; 1 tbsp. fried sliced Onions; ½ cup fresh Coriander leaves; ¼ cup Mint leaves; 1 tbsp. Ginger juliennes, optional

ABOUT Fish Haleem RECIPE

Anyone when asked about their Ramadan favourite food, ‘haleem’ will be the answer by majority of them. Being a fish loving family, my mom once made fish haleem and we totally devoured it. Now fish haleem has been regular at my home. This recipe has got perfect protein punch which is much needed when we are fasting.

Ingredients Serving: 6

½ kg. Boneless Fish pieces
1 cup Broken Wheat/Dalia, soaked overnight
¼ cup Chana Dal, soaked for 2-3 hours
¼ cup Moong Dal, dry roasted, soaked for 2-3 hours
¼ cup Urad Dal, soaked for 2-3 hours
1 tbsp. Ginger Paste
¾ tbsp. Garlic paste
2 green chilies
1 bay leaf
1 Onion, finely sliced
2 tbsp. thick Yogurt/Curd, beaten
½ tbsp. Coriander powder
1 tbsp. garam masala powder
1 tbsp. Black pepper powder
¼ tbsp. Roasted Cumin powder
2 Cardamom, 2 Cloves & 1 stick Cinnamon
Salt
½ cup Ghee
2 tbsp. Lemon Juice
FOR GARNISH:
Lemon wedges
1-2 tbsp. fresh minced Coriander leaves
1 tbsp. fried Cashews, optional
1 tbsp. fried sliced Onions
½ cup fresh Coriander leaves
¼ cup Mint leaves
1 tbsp. Ginger juliennes, optional

Instructions

Marinate fish pieces with salt, ½ tbsp. Ginger-Garlic paste and ½ tbsp. Red chili powder for ½ hour.
Boil marinated fish pieces in water, until fish is cooked. Drain excess water and chop into bite size pieces. Set aside.
Grind green chilies, coriander leaves and mint leaves to fine paste.
Pressure cook soaked chana dal, moong dal and urad dal until soft. Grind dal’s to smooth and set aside.
Now pressure cook overnight soaked broken wheat until cooked. Now add grinded dal mixture along with curd, green chili-coriander-mint paste, ginger paste, garlic paste, black pepper powder, coriander powder, cumin powder and garam masala.
Give the mixture a good stir and add above chopped fish pieces along with 2 cups of water.
Cook on low by stirring often for 30 minutes. Season with salt.Our fish haleem is almost done.
Meanwhile in a heavy bottom cooking vessel, add ghee and to it add bay leaf, cinnamon, cloves and cardamom. When the spices turn to release aroma in ghee, add finely sliced onions to it.
Fry on low by continuously stirring until nice golden brown. (Be careful not to burn them as burning onions may give bitter taste to the recipe).
Carefully drain spoonful of fried onions on to kitchen tissue and pour rest of the spiced ghee and fried onions on top of cooked mixture of fish haleem.
Sprinkle fresh lemon juice, minced coriander leaves and reserved fried onions. Serve warm with lemon wedges.

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