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Dahiwali macchi
By : Method
- Beat the yoghurt nicely with besan, salt and red chilli powder. Keep aside.
- Heat oil, add Panchphoran, chopped ginger, curry leaves and ginger garlic paste and bhuno.
- Add coriander powder and cook for some time.
- Add the yoghurt mixture, and cook nicely till the raw flavours of besan go.
- Add fish and cook for some time.
- Add jeera powder and Punjabi garam masala.
- Check the seasoning, garnish with chopped coriander leaves.
- Goes well with steamed rice.
Chef Amit is sous chef at Courtyard by Marriott.
Ingredients:
70ml - oil
350g - fish (bekti)
200g - yoghurt
4 - red chilli whole
2g - panchphoran
10g - ginger garlic paste
35g - Besan
5g - chilli powder
10g - coriander powder
Salt to taste
6-7 pieces - curry leaves
10g - coriander leaves
2g - chopped ginger
5g - jeera powder
4g - Punjabi garam masala
70ml - oil
350g - fish (bekti)
200g - yoghurt
4 - red chilli whole
2g - panchphoran
10g - ginger garlic paste
35g - Besan
5g - chilli powder
10g - coriander powder
Salt to taste
6-7 pieces - curry leaves
10g - coriander leaves
2g - chopped ginger
5g - jeera powder
4g - Punjabi garam masala
RECIPES BY CHEF AMIT
