Rajasthani Burrida: A Spicy Twist on an Italian Classic

Ingredients

In the Rajasthani adaptation of Burrida, the traditional Italian flavors are enhanced with the addition of Rajasthani spices and cooking techniques. The original Italian Burrida typically features fish cooked in a tomato-based sauce with garlic, parsley, and vinegar. In the Rajasthani version, the sauce is transformed into a spicy and aromatic gravy, using a blend of Rajasthani spices like red chili powder, turmeric, and garam masala. This fusion of flavors creates a unique and exciting dish that combines the best of both cuisines. We alse have the original recipe for Burrida (Liguria), so you can check it out.

• 500g (1.1 lb) fish fillets, such as pomfret or surmai 500g (1.1 lb) fish fillets, such as pomfret or surmai
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the ginger-garlic paste and cook for a minute until fragrant.
3. 3.
   Add the tomato puree and cook for 2-3 minutes until the oil separates.
4. 4.
   Add the red chili powder, turmeric powder, garam masala, and salt. Mix well.
5. 5.
   Gently place the fish fillets into the pan, ensuring they are coated with the spice mixture.
6. 6.
   Cover the pan and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of good quality. If pomfret or surmai is not available, you can use any firm white fish like cod or halibut as a substitute.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a tangy twist, you can add a squeeze of lemon juice before serving.
• Serve Rajasthani Burrida with a side of pickles or chutney to complement the flavors.

Serving advice

Rajasthani Burrida is best served hot, straight from the pan. Pair it with steamed rice or freshly made roti for a complete and satisfying meal. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

To enhance the presentation of Rajasthani Burrida, place the fish fillets on a bed of steamed rice and pour the spicy gravy over them. Garnish with a sprinkle of freshly chopped coriander leaves for an appealing touch.