Machchi ka khalia

Yield: 4 servings

Measure Ingredient
1 kilograms Murrel or sole; cleaned, deboned
; and cut into
; fillets mustard
Oil for deep frying
30 grams Ginger paste; strained
20 grams Garlic paste; strained
2 tablespoons Lemon juice; (30 ml)
1 teaspoon Chilli powder; (5 g)
Salt to taste
3 tablespoons Oil; (45 ml)
1 teaspoon Cummin seeds; (5 g)
24 Curry leaves
30 grams Ginger paste; strained
15 grams Garlic paste; strained
1½ teaspoon Turmeric powder; (7 g)
1½ teaspoon Chilli powder; (7 g)
60 millilitres Tamarind pulp
1 litre Fish stock
Salt to taste
2 grams Coriander leaves; chopped fine
4 Green chillies; slit lengthwise and
; quartered
½ teaspoon Patthar ka phool; powdered (2 g)
½ teaspoon Bay leaves; powdered (2 g)
75 grams Groundnuts; roasted
¾ cup Grated coconut; (75 g)
45 grams Sesame seeds
250 grams Onions; chopped fine
12 grams Coriander powder
1 teaspoon Cummin powder; (5 g)

FOR THE MARINADE

FOR THE GRAVY

FOR THE KHALIYA PASTE

To marinate the fish: Mix all the ingredients for the marinade and evenly rub it into the fish fillets. Keep aside for 10 minutes.

To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and separately roast the coconut and sesame seeds over very low heat until each emits its unique aroma (for about three minutes each). Grind the coconut, sesame seeds, groundnuts and onion with ¾ cup water to a fine paste.

Remove from the mixer. Add coriander powder and cummin powder. Mix well and keep aside.

Heat oil in a pan. Season with cummin seeds and curry leaves. Stir over medium heat until the cummin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the moisture evaporates. Add turmeric powder and chilli powder (dissolved in two tbsp water), and stir until the liquid has evaporated. Add the khaliya paste and stir-fry until the oil floats on top. Add tamarind pulp and stir-fry until the oil floats on top.

Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle patthar phool powder and bay leaf powder. Stir and simmer till reduced to half its quantity. Add fish and bring to a boil. Lower the heat and simmer for about 10 minutes or till the fish is cooked. Add coriander leaves and green chilli pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or roomali roti.

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