Kashmiri machhali

Yield: 1 servings

Measure Ingredient
8 \N Onions; 4 minced and 4
\N \N ; sliced
12 \N Cloves garlic; 6 minced and 6
\N \N ; slivered
1 tablespoon Minced ginger
3 tablespoons Ghee
1 tablespoon Garam masala
2 teaspoons Curry powder
1 teaspoon Cumin seeds
2 teaspoons Coriander seeds
3 tablespoons Poppyseeds; ground
3 tablespoons Blanched almonds; chopped
3 tablespoons Pistachio kernels
300 grams Plain yoghurt
3 \N Red chillies; finely chopped
1 \N Pinches Krokos Greek red saffron*
1 teaspoon Cardamom powder
5 mediums Tomatoes; finely diced
600 grams Shelled prawns
1 kilograms White fish eg. \"blue eye\"
1 teaspoon Rosewater essence
2 tablespoons Fresh coriander
2 tablespoons Fresh mint
\N \N Salt to taste

Heat the ghee in a frypan and add the onions, garlic and ginger until golden, about 10 minutes. Add the garam masala, curry powder, cumin seeds and coriander seeds and continue cooking for 5 minutes. Add the ground poppyseeds, chopped blanched almonds and pistachio nuts and cook further 2 minutes.

Add the shelled prawns, blue eye (cut into cubes), diced tomatoes, saffron, cardamom powder and red chillies and stir well to coat the fish and cook slightly.

Add the yoghurt, rosewater and salt to taste and continue cooking gently until heated through.

Sprinkle with mint and coriander and serve.

Converted by MC_Buster.

Per serving: 1068 Calories (kcal); 60g Total Fat; (46% calories from fat); 25g Protein; 128g Carbohydrate; 105mg Cholesterol; 111mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 21½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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