Macchi Patia (Fish in a thick tomato gravy) recipe
ingredients
750 g (26 oz) Fish, fillets
Salt to taste
1 Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Sesame (til) seed oil
8 Onions, medium-sized, grated
Grind with a little vinegar:
6 - 8 Garlic (lasan), cloves
6 - 8 Dry red chillies (sookhi lal mirch)
2 tsp (4 g) Cumin (jeera) seeds
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste
Sugar to taste
3 Tomatoes, ripe, made into a thick puree
Salt to taste
1 Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Sesame (til) seed oil
8 Onions, medium-sized, grated
Grind with a little vinegar:
6 - 8 Garlic (lasan), cloves
6 - 8 Dry red chillies (sookhi lal mirch)
2 tsp (4 g) Cumin (jeera) seeds
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste
Sugar to taste
3 Tomatoes, ripe, made into a thick puree
method
1. Marinate the fish with salt and lemon juice; keep aside for 30 minutes.
2. Heat the sesame seed oil in a pan; saute the onions till brown. Add the ground paste and mix well. Add the fish and simmer till tender.
3. Add vinegar, salt, sugar, and tomato puree. Mix well.
4. Serve hot with steamed rice.
2. Heat the sesame seed oil in a pan; saute the onions till brown. Add the ground paste and mix well. Add the fish and simmer till tender.
3. Add vinegar, salt, sugar, and tomato puree. Mix well.
4. Serve hot with steamed rice.
serving amount
serves: 4 - 6
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more information
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