Awadhi-style Hassa Dernawi

Ingredients

In the Awadhi-style adaptation of Hassa Dernawi, we incorporate the unique flavors and techniques of Awadhi cuisine. The original Ethiopian dish is transformed by using traditional Indian spices such as cardamom, cinnamon, and cloves, which infuse the curry with a distinct Awadhi aroma. Additionally, the use of ghee and saffron adds a touch of richness and luxury to the dish, elevating it to a royal Awadhi delicacy. We alse have the original recipe for Hassa dernawi, so you can check it out.

• 500g (1.1 lb) fish fillets, such as cod or tilapia 500g (1.1 lb) fish fillets, such as cod or tilapia
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. 3.
   Stir in the tomato puree and cook for 2-3 minutes until the mixture thickens.
4. 4.
   Add the ground cumin, coriander, turmeric, and red chili powder to the pan. Mix well to combine the spices with the tomato mixture.
5. 5.
   Gently place the fish fillets into the pan, ensuring they are coated with the spice mixture. Cook for 2-3 minutes on each side until the fish is lightly browned.
6. 6.
   Pour in the soaked saffron milk and coconut milk. Stir gently to combine all the ingredients.
7. 7.
   Reduce the heat to low and simmer the curry for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
8. 8.
   Season with salt to taste and garnish with fresh cilantro leaves.
9. 9.
   Serve the Awadhi-style Hassa Dernawi hot with steamed rice or naan bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it completely before cooking to ensure even cooking and optimal texture.

Tips & Tricks

• For a richer flavor, marinate the fish fillets with a mixture of yogurt, ginger, garlic, and spices for 30 minutes before cooking.
• Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder according to your preference.
• To make the dish more indulgent, add a tablespoon of cashew paste to the curry along with the coconut milk.
• If saffron is not available, you can substitute it with a pinch of turmeric for a similar golden color.
• Garnish the curry with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Awadhi-style Hassa Dernawi with steamed basmati rice or fragrant Awadhi biryani for a complete and satisfying meal. Accompany it with a side of cucumber raita or a fresh green salad to balance the flavors.

Presentation advice

Present the Awadhi-style Hassa Dernawi in a beautiful serving dish, garnished with fresh cilantro leaves. The vibrant colors of the curry and the aromatic aroma will entice your guests. Serve it with a side of naan bread or rice, and let the rich flavors take center stage.