Recipe: Tasty Sushi styled fish enduri pitha with Date tomato chilli Jam

Sushi styled fish enduri pitha with Date tomato chilli Jam. I use this tomato and chili jam in so many ways I have lost count: on sandwiches, roast meats, poached fish. the list goes on. Blend the other half with the chillies, garlic, ginger and fish sauce to a puree in a food processor. Do not strain the puree as the tomato seeds contain pectin, which help.

Tomato Chilli Jam is a delicious home made preserve. Tomatoes are combined with garlic, ginger, sweet chilli sauce and sugar. Simmered until thick and reduced, this jam can be used as a condiment, marinade, baste or sauce - give it a go! You can cook Sushi styled fish enduri pitha with Date tomato chilli Jam using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sushi styled fish enduri pitha with Date tomato chilli Jam

1. Prepare of For Date tomato chilli Jam-.
2. It's 2 of riped tomatoes.
3. Prepare 8-10 of deseeded dates.
4. You need 1 of Red dry chilli.
5. Prepare 1 of small cube of jaggery.
6. You need 2 tablespoons of tamarind paste.
7. You need to taste of Salt.
8. Prepare 1 tablespoon of rice bran oil.
9. You need of For Sushi styled fish enduri pitha-.
10. You need of as required Rice and black gram batter (Readymade idli dosa batter).
11. You need 5 pieces of Bhekti (Barramundi) fish.
12. It's 1 of carrot.
13. Prepare of some Green Peas.
14. It's 2 of onions.
15. It's 6-7 cloves of garlic.
16. Prepare of as required Black pepper.
17. Prepare 1 tsp of cumin seeds.
18. It's of as required Rice bran oil.
19. You need leaves of as required Green turmeric.

This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits. This formula — infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal — began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. Allow to cool slightly before transferring to a sterilised jar.

Sushi styled fish enduri pitha with Date tomato chilli Jam step by step

1. Soak the dried red chilli and deseeded dates for 30 mins in water. Dice the tomatoes into pieces. Make a solution of 2 tablespoons of tamarind and little salt with water in a bowl & keep it aside. Make a thin paste of tomato, presoaked chilli dates in a blender. Now turn on the gas and add 1 tablespoon of oil to the cooking wok. Add the paste of tomato chilli date and saute it well. Then add tamarind salt solution to it as well as the jaggery cube..
2. Cook it till consistency becomes thicker as sauce. Now turn off the gas and cool it. Date tomato chilli jam is ready..
3. Now for making the Enduri pitha and it's stuffing we need 5 pieces of bhekti fish since it has less spines, clean it well with water then marinate it well with little salt for 10 mins. On the other side finely chop the onion & garlic. Peel the carrot and blanch peas and carrot for 10 mins for easier cooking. Strain it and cool it. Then grate the carrot and mash the peas. Dry roast the pepper & cumin and make a coarse powder with a mortar pestle and keep it aside..
4. Heat a cooking wok add 2 big bowls of water to it and little salt to taste. Once it comes to boil add the marinated fish to it. Cook it for 5-6 mins and strain it out and cool it on a plate. Then mash it well and remove the spines. Heat a cooking wok. Add 3 tablespoonful of oil. Add the finely chopped onion and garlic and saute till it becomes light brown in colour. Then add the mashed fish l, saute it for 5 mins. Add mashed veggies and dry roasted pepper cumin powder & salt to taste..
5. Cook it well for another 5 mins. Turn off the gas and now the stuffing is ready. Allow it to cool..
6. Clean the green turmeric leaves and cut into 2 halves from the middle. One can make a rice and black gram (without skin) batter by soaking and making thick paste in a blender. But I used readymade batter available in the market to save time. Put a little batter on the leaf and flatten the same. Then put the required quantity of stuffing on the batter and fold the turmeric leaf lengthwise in such a way that the stuffing gets sandwiched between 2 layers of batter..
7. Now we are going to steam it in a traditional way. It is similar to the way we steam idli. We will follow an age-old odia method. Take a wide-mouthed container fill it up to half with water. Then tie a muslin cloth tightly around it's mouth. Carefully place the leaf containing stuffed batter on the cloth. Cover it with a concave-shaped lid..
8. Steam it till done or leaf colour turns into light brown. This way go on steaming pithas one after another. The delicate aroma of turmeric leaf is a special feature of the pitha..
9. Then use a sharp knife to cut the pitha into pieces. Remove the turmeric leaves before eating. Now your sushi styled fish enduri pitha with date tomato chilli jam. Taste best when served hot..

Use your chilli jam as an all-purpose condiment. I love it with fried rice or noodles. You can add it to a stir-fry or use it to marinate meats. #MyMangoRecipe "Enduri Pitha" is a steam cake traditionally prepared in Odisha. I made the chilli & tomato chutney which tastes great , I gave a couple of jars away to friends & family who all loved it & have just made a second batch as other family members who tasted the chutney all love it & wanted a jar. I had lots of tomatoes from my green house so this recipe is great & easy.