Dinner

Dum Ki Macchali

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 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.
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.

Preferred recipes by Chef Rakesh Sethi.

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