Lunch

Dum Ki Macchali Recipe

INGREDIENTS 500 gms Sole fish pieces Marination- ½ Tsp salt 1 Tbsp lemon juice 1 Tbsp Ginger garlic paste ½ Tsp Turmeric ½ Tsp red chilli powder Paste- 50 gms Peanuts 2 Tsp Sesame seeds 1 Tbsp Poppy seeds 1 Tbsp Cashewnuts, broken Gravy- 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

INSTRUCTIONS
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. Paste- 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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