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Sarson Macchi
Method
- Clean and wash fish pieces well.
- Apply one tsp turmeric powder and two tsp salt to the fish and keep aside.
- Heat oil in a flat vessel.
- Add kalonji and curry leaves.
- When the kalonji splutters, add the fish pieces and light fry them.
- Grind the rest of the ingredients to a paste.
- Add 2 cups of water for the gravy and stir well.
- Add the garam masala and salt.
- Simmer till the gravy becomes thick.
- Garnish with coriander leaves and green chillies.
- Serve sarsoon machhi hot with plain rice.
Ingredients:
1/2 kg - rohu or hilsa fish, cut into small pieces
1/2 tsp - coriander leaves chopped
1 tsp - mustard seeds
1 tsp - poppy seeds
1 tsp - cumin seeds
4 to 5 - kashmiri chillies
8 - garlic flakes
1/2 tsp - turmeric powder
1/4 tsp - kalonji
1 - small raw mango, cut into pieces or 2 - tomatoes
4 - green chillies chopped
4 tbsp - mustard oil
a little curry leaves
salt to taste
1/2 kg - rohu or hilsa fish, cut into small pieces
1/2 tsp - coriander leaves chopped
1 tsp - mustard seeds
1 tsp - poppy seeds
1 tsp - cumin seeds
4 to 5 - kashmiri chillies
8 - garlic flakes
1/2 tsp - turmeric powder
1/4 tsp - kalonji
1 - small raw mango, cut into pieces or 2 - tomatoes
4 - green chillies chopped
4 tbsp - mustard oil
a little curry leaves
salt to taste
RECIPES BY REHANA KHAMBATY
