Ingredients:
Parwars – 500 gms
Oil – 1/4 cup
For the Onion-Tomato Gravy:
Onions – 800 gms to 1 kg, chopped
Coriander Powder – 1/2 tsp
Cumin Seed Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Ginger-Garlic Paste – 2 tsp
Tomatoes – 150 to 200 gms, chopped
Salt – 2 tsp
Water – 1 cup
For the Filling:
Fish – 250 gms, deboned
Oil – 6 tblsp
Ginger Paste – 1 tblsp
Garlic Paste – 2 tsp
Red Chilli Powder – 2 tsp
Salt – 1 tblsp
Method:
1. Withough peeling the parwars, scoop out the inner fleshy portion and blanch the shells in hot oil.
2. Drain the excess oil and keep aside.
3. For the onion-tomato gravy, heat the oil and cook the onions till brown.
4. Add all the dry spices, salt, ginger-garlic paste and cook for 2 minutes.
5. Add the tomatoes and water.
6. Cook for 12 to 15 minutes, stirring continously, till a smooth gravy is obtained.
7. Remove from flame.
8. For the filling, heat the oil in a pan.
9. Add the ginger and garlic pastes, red chilli powder, fish and salt.
10. Cook for 10 minutes over a low flame.
11. Remove the pan from the flame.
12. Spoon the fish mixture inside the parwar shells.
13. When serving, place 1 to 2 stuffed shells in each serving dish.
14. Top them with the onion-tomato gravy and serve immediately.
