Rohu-ka-Pillau (Pillau of Carp)

Ingredients

• two pounds of carp
• four large onions
• four ounces of boiling ghee
• one teaspoonful of ground coriander
• one teaspoonful of ground cumin seeds
• half a teaspoonful of cinnamon
• half a teaspoonful of cardamoms
• a pounded point of garlic
• a large red chilli ground to a powder
• a good pinch of saffron
• one pound of rice
• six ounces of boiling ghee
• a cupful of milk curd
• a cupful of water
• a dessertspoonful of salt

Method

1. 1

   Cut carp into squares and fry onions in ghee.

2. 2

   Fry spices, add carp, and brown lightly.

3. 3

   Soak rice, fry in ghee, then place fish on top with condiments, milk curd, water, and salt.

4. 4

   Cover and stew slowly.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 115. The excerpt below is the record exactly as published.

Rohu-ka-Pillau. (Pillau of Carp.) Take two pounds of carp, free from skin and bones, and cut into two-inch squares. Cut four large onions into very fine slices, fry to a red brown in four ounces of boiling ghee, and place to the one side. Fry in the same ghee, for two minutes, one teaspoonful each of ground coriander and cumin seeds, half a teaspoonful each of cinnamon and cardamoms, a pounded point of garlic, a large red chilli ground to a powder, and a good pinch of saffron. Put in the pan the pieces of carp and brown very lightly on both sides. Having soaked one pound of rice for a couple of hours, strain and put it into six ounces of boiling ghee and fry till all the ghee has been absorbed, after which place the fish on top, then the condiments along with the cooked ghee, a cupful of milk curd, a cupful of water, and a dessertspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.