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Visakhapatnam Snapper Yakhni
🇮🇳 Indian

Visakhapatnam Snapper Yakhni

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Visakhapatnam cooking — Visakhapatnam Snapper Yakhni brings a pepper touch with a classic yakhni finish. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 4 Hard

Ingredients

  • Onion1, finely chopped
  • Tomato2, chopped
  • Snapper450 g, steaks
  • Black Pepper2 tsp
  • Fennel Seeds1 tsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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