Dum Ki Macchali Recipe


500 gms Sole fish pieces
½ Tsp salt
1 Tbsp lemon juice
1 Tbsp Ginger garlic paste
½ Tsp Turmeric
½ Tsp red chilli powder
50 gms Peanuts
2 Tsp Sesame seeds
1 Tbsp Poppy seeds
1 Tbsp Cashewnuts, broken
100 ml Mustard oil
Whole Spices
1 No Cinamon stick
1 Bay leaf
2 Cloves
2 Big Cardamoms
2 Green Cardamoms
50 gms Onion, paste
100 gms Tomato puree
2 Nos Green chillies, chopped
½ Tsp Turmeric
½ Tsp Coriander powder
To taste Salt
Fish stock or Water –as required
1 Tbsp Lemon juice
1 Tbsp Coriander, chopped
½ Tsp Garam masala
10 gms Ginger juliennes
1 Coriander sprig


In a bowl combine ginger garlic paste, salt, red chilli powder, turmeric powder and lemon juice.
Marinate the fish pieces in this for an hour.
Dry roast peanut and sesame seeds, poppy seeds and cashewnuts till fragrant.
Using a little water make a paste in a blender. Remove and keep aside.

Heat oil in a pan and add whole spices. When they crackle add onion paste and sauté till light brown in colour. Add tomato puree, peanut-sesame paste and dry spices – turmeric & coriander powder.
Cook for 5 minutes and put marinated fish pieces into the gravy.(You may shallow fry the fish pieces before adding to gravy.)
Now add fish stock or water and salt. Cover with a lid and simmer for 8-10 minutes.
Finish with lemon juice, chopped coriander and garam masala. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.


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