Macchi Pahalgami (Tender fish slices cooked in yoghurt) recipe
ingredients
1 kg (2.2 lb) White fish, cut into firm, large slices
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (4 g) Aniseed (saunf) powder
1 1/2 tsp (3 g) Ginger powder (sonthi)
1 cup (200 g) 7 oz Ghee / Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
6 Dry red chillies (sookhi lal mirch)
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 3/4 cups (350 g) 12 oz Yoghurt (dahi), whisked Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (4 g) Aniseed (saunf) powder
1 1/2 tsp (3 g) Ginger powder (sonthi)
1 cup (200 g) 7 oz Ghee / Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
6 Dry red chillies (sookhi lal mirch)
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 3/4 cups (350 g) 12 oz Yoghurt (dahi), whisked Salt to taste
method
1. Marinate the fish pieces in turmeric powder, aniseed powder, and dry ginger powder for 1 hour.
2. Heat the ghee / oil in a wok (kadhai) and fry the fish, one piece at a time. Fry until the pieces change colour. (Do not overcook.) Remove with a slotted spoon and drain the excess oil on absorbent paper.
3. In the same ghee / oil add the ginger paste, dry red chillies, cumin seeds, coriander powder, and red chilli powder. Fry for 1 minute.
4. Reduce heat and add yoghurt and cook until the ghee / oil separates from the masala. Add the fish slices and salt. Stir and simmer, keeping the wok covered, until the fish is well coated with the masala, and becomes tender.
2. Heat the ghee / oil in a wok (kadhai) and fry the fish, one piece at a time. Fry until the pieces change colour. (Do not overcook.) Remove with a slotted spoon and drain the excess oil on absorbent paper.
3. In the same ghee / oil add the ginger paste, dry red chillies, cumin seeds, coriander powder, and red chilli powder. Fry for 1 minute.
4. Reduce heat and add yoghurt and cook until the ghee / oil separates from the masala. Add the fish slices and salt. Stir and simmer, keeping the wok covered, until the fish is well coated with the masala, and becomes tender.
serving amount
serves: 6 - 8
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