Dum ki Machli

Ingredients list for Dum ki Machli

• 400 grams Fish fillets cut into 2 inch pieces
• Juice of 1 lemon
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Ginger-garlic paste
• 1/4 cup + for garnishing Fried onions
• Yogurt ½ cup + 1 tbsp
• 3 tablespoons Cashewnuts-poppy seeds-sunflower seeds paste
• 2 tablespoons Oil
• 2-3 Green chillies roughly chopped
• A few strands of saffron
• For Masala
• 1 teaspoon Caraway seeds (shahi jeera)
• 2 one-inch pieces Cinnamon sticks
• 3 Cloves
• 5-7 Black peppercorns
• 3-4 Green cardamoms

Method

1. Dry roast caraway seeds, cinnamon, cloves, black peppercorns and green cardamoms in a small non-stick pan till fragrant. Switch off heat, cool down to room temperature and grind to a fine powder.
2. Put fish pieces in a bowl, add salt, lemon juice, turmeric powder, red chilli powder and ginger-garlic paste and mix well. Set aside to marinate for 15-20 minutes.
3. Grind fried onions with ½ cup yogurt to a smooth paste
4. Add 1 tbsp yogurt to the fish and mix well. Add 1 tbsp cashewnuts-poppy seeds-sunflower seeds paste and mix well.
5. Heat another non-stick pan, add the ground paste and remaining cashewnuts-poppy seeds-sunflower seeds paste and mix well. Add ½ cup water and mix well and cook 5-7 minutes.
6. Heat oil in a third non-stick pan. Add green chillies, saffron strands and salt and sauté for half a minute. Add marinated fish pieces and cook on high heat till fish becomes soft on both the sides.
7. Add the prepared fish pieces to the gravy cooking in the first pan and mix well. Add 1 tsp ground powder and store the remaining in an airtight container. Cover and cook on low heat till the fish is done.
8. Transfer only the cooked fish pieces into a serving bowl.
9. Strain the cooked gravy into a large bowl.
10. Pour the strained gravy over the fish, garnish with fried onions and serve immediately.

Nutrition Info