Indian recipes

Machchi Ka Khalia

Course : Indian
Serves: 4

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Ingredients:

1 kilogram sole -- cleaned, deboned and cut into fillets mustard

2 Cup oil for deep frying

---FOR THE MARINADE---

30 grams ginger paste -- strained

20 grams garlic paste -- strained

2 tablespoons lemon juice -- (30 ml)

1 teaspoon chile powder

1 teaspoon salt to taste

---FOR THE GRAVY---

3 tablespoons oil -

1 teaspoon cumin seeds

24 pieces curry leaves

30 grams ginger paste -- strained

15 grams garlic paste -- strained

1 1/2 teaspoons turmeric powder

1 1/2 teaspoons chile powder

60 milliliters tamarind pulp

1 liter fish stock

1 teaspoon salt to taste

2 grams coriander leaves -- chopped fine

4 medium green chiles -- slit lengthwise and quartered

1/2 teaspoon patthar ka phool -- powdered

1/2 teaspoon bay leaves -- powdered

---FOR THE KHALIYA PASTE---

75 grams groundnuts -- roasted

3/4 cup grated coconut

45 grams sesame seeds

250 gram onions -- chopped fine

12 grams coriander powder

1 teaspoon cumin powder

Preparation / Directions:

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 3/4 cup water to a fine paste. Remove from the mixer. Add coriander powder and cumin powder. Mix well and keep aside. Heat oil in a pan. Season with cumin seeds and curry leaves. Stir over medium heat until the cumin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the moisture evaporates. Add turmeric powder and chile 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 until reduced to half its quantity. Add fish and bring to a boil. Lower the heat and simmer for about 10 minutes or until the fish is cooked. Add coriander leaves and green chile pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or roomali roti.

Machchi Ka Khalia

Ingredients:

Preparation / Directions:

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