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Malai Macchi
By : Method
- Marinade the fish with turmeric powder, oil and salt.
- Heat oil in the pan, deep fry the fishe and keep them aside.
- Now with the left over oil put sliced green chillies, slices of tomatoes and saut�.
- Add some pieces of cardamom, now add some turmeric powder again, saut� for 3 minutes.
- Add milk into the paste, further add a 2 pinch of sugar, let the gravy boil for not more than 5 minutes then gently add the fish pieces into the hot gravy.
- Reduce the flame and let it stand for another 5 minutes.
- Now turn off the flame and add 2 tablespoon of mustard oil into the gravy and let it stand.
- Sprinkle some coriander leaves in the end and cover the preparation to retain the aroma and your malai macchi is ready.
- Serve hot.
Ingredients:
1/2 kg - rahu/pomfret/hilsa/maangur fish
3 - fresh tomatoes
2 - green chillies, big
4 tbsp - coriander leaves, chopped
1 tbsp - spices
1/2 tbsp - turmeric powder
4 pieces - cardamom
1/4 tsp - pepper powder
1/2 cup - fresh cows milk
2 tbsp - mustard oil
1/4 tsp - sugar
salt to taste
1/2 kg - rahu/pomfret/hilsa/maangur fish
3 - fresh tomatoes
2 - green chillies, big
4 tbsp - coriander leaves, chopped
1 tbsp - spices
1/2 tbsp - turmeric powder
4 pieces - cardamom
1/4 tsp - pepper powder
1/2 cup - fresh cows milk
2 tbsp - mustard oil
1/4 tsp - sugar
salt to taste
RECIPES BY RENITA MAHARAJ DUBEY
