Mahi Mussallam (Fish flavoured with cashew nut and fenugreek recipe
ingredients
2 kg (4 lb) River or sea fish (whole)
1 cup (200 ml) 7 fl oz Vegetable oil
1 cup (300 g) 11 oz Onion paste
3 tbsp (54 g) 1 3/4 oz Ginger paste
3 tbsp (54 g) 1 3/4 oz Garlic paste
1 cup (250 g) 9 oz Cashew nut (kaju) paste
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
3/4 cup (150 g) 5 oz Yoghurt (dahi)
3 tsp (6 g) Fenugreek (methi) powder
3 tsp (6 g) Garam masala
5 drops Vetivier (kewda)
1 tbsp (15 ml) Lemon juice
2 tsp Green coriander (hara dhaniya), chopped
2 tbsp (40 g) 1 1/4 oz Butter, melted
1 cup (200 ml) 7 fl oz Vegetable oil
1 cup (300 g) 11 oz Onion paste
3 tbsp (54 g) 1 3/4 oz Ginger paste
3 tbsp (54 g) 1 3/4 oz Garlic paste
1 cup (250 g) 9 oz Cashew nut (kaju) paste
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
3/4 cup (150 g) 5 oz Yoghurt (dahi)
3 tsp (6 g) Fenugreek (methi) powder
3 tsp (6 g) Garam masala
5 drops Vetivier (kewda)
1 tbsp (15 ml) Lemon juice
2 tsp Green coriander (hara dhaniya), chopped
2 tbsp (40 g) 1 1/4 oz Butter, melted
For the marinade:
4 tsp (24 g) Garlic (lasan) paste
4 tsp (24 g) Ginger (adrak) paste
1 tbsp (15 ml) Lemon (nimbu) juice
1 tsp (2 g) Red chilli powder
Salt to taste
4 tsp (24 g) Ginger (adrak) paste
1 tbsp (15 ml) Lemon (nimbu) juice
1 tsp (2 g) Red chilli powder
Salt to taste
method
1. Clean, wash and wipe the fish thoroughly.
2. Mix all the ingredients for the marinade. Prick the fish with a sharp fork, rub the marinade all over and leave aside for an hour.
3. Heat the oil in a pan till it starts smoking. Arrange the fish in a baking dish. Baste the fish with hot oil.
4. To the oil left in the pan, add onion, ginger-garlic and cashew nut pastes; stir. Add coriander powder, red chilli powder, turmeric powder, and salt.
5. Add yoghurt and bring the mixture to the boil. Reduce to medium heat and stir until the oil separates from the mixture.
6. Add 1 1/2 cups hot water and bring the mixture to a slow boil. Add fenugreek powder, garam masala, and vetivier.
7. Preheat oven to 130°C (250°F). Pour a portion of the hot gravy over the fish and bake for 40 minutes, basting every 15 minutes with the gravy.
8. Remove the fish and arrange carefully in a shallow dish. Strain the gravy and add lemon juice. Pour the gravy over the fish and garnish with green coriander and melted butter.
9. Serve with rice.
2. Mix all the ingredients for the marinade. Prick the fish with a sharp fork, rub the marinade all over and leave aside for an hour.
3. Heat the oil in a pan till it starts smoking. Arrange the fish in a baking dish. Baste the fish with hot oil.
4. To the oil left in the pan, add onion, ginger-garlic and cashew nut pastes; stir. Add coriander powder, red chilli powder, turmeric powder, and salt.
5. Add yoghurt and bring the mixture to the boil. Reduce to medium heat and stir until the oil separates from the mixture.
6. Add 1 1/2 cups hot water and bring the mixture to a slow boil. Add fenugreek powder, garam masala, and vetivier.
7. Preheat oven to 130°C (250°F). Pour a portion of the hot gravy over the fish and bake for 40 minutes, basting every 15 minutes with the gravy.
8. Remove the fish and arrange carefully in a shallow dish. Strain the gravy and add lemon juice. Pour the gravy over the fish and garnish with green coriander and melted butter.
9. Serve with rice.
serving amount
serves: 4 - 5
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