How to make Machchi No Patio -
Sweet and sour fish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Coriander seeds (साबुत सूखा धनिया)
Cuisine : Parsi
Course : Main Course Seafood
For more recipes related to Machchi No Patio checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Jamshedji Fish Ginger and Scallion Fish Quick Fried Prawns With Mushrooms Steamed Fish
Machchi No Patio Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Machchi No Patio Recipe
Pomfret 1 large
Coriander seeds 3 tablespoons
Cumin seeds 2 teaspoons
Oil 3 tablespoons
Onions sliced 3 medium
Ginger chopped 1 inch piece
Garlic chopped 6-8 cloves
Green chillies chopped 3
Red chilli powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Malt vinegar 2 teaspoons
Tomatoes chopped 3 medium
Method
Step 1
Cut pomfret into half-inch thick slices through the bones. Dry roast coriander seeds and grind with cumin seeds to a powder. Heat oil in a pan, add onions and sauté till golden.
Step 2
Add ginger, garlic and green chillies and sauté for half a minute. Add coriander-cumin powder and red chilli powder and sauté for two to three minutes. Add salt, sugar, vinegar and tomatoes.
Step 3
Cook for two to three minutes. Add one and a half cups of water and bring it to a boil. Reduce heat and siimmer for twenty to twenty five minutes. Add fish, cover and cook on simmer for fifteen to twenty minutes or till the fish is done. Serve hot.
Nutrition Info
Calories : 1165 Kcal
Carbohydrates : 68.4 gm
Protein : 95.7 gm
Fat : 56.4 gm
Other : 24.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
