How to make Peshawari Machchi -
Wonder how it got this name – nevertheless fish cooked thus is absolutely yummy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomferet, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Apricot And Honey Bar Piri Piri Roast Chicken Soya Falafel Bhutte Ke Pakore
Peshawari Machchi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Peshawari Machchi Recipe
Pomferet 1/2 inch slices 1 kilogram
Yogurt 1 tablespoon
Dry mango powder (amchur) 1 teaspoon
Salt to taste
Onions 2 medium
Ginger 1 inch piece
Garlic 4 cloves
Yogurt 1 cup
Oil 4 tablespoons
Tomato blanched peeled and chopped 1 medium
Green chillies chopped 4
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Roasted cumin powder 3/4 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix lemon juice with dry mango powder and salt and apply this mixture on the fish slices.
Step 2
Grind onions, ginger and garlic to a fine paste. Whisk yogurt with one cup of water.
Step 3
Heat two tablespoons of oil in a pan and fry the fish slices lightly. Drain and set aside. Heat the remaining oil in the same pan and fry the ground paste till golden brown.
Step 4
Add tomato, green chillies, red chilli powder, turmeric powder, roasted cumin powder and fry till oil floats to the top. Add one cup of water and cook till dry, then mash to a smooth paste.
Step 5
Add the whisked yogurt and simmer for five minutes. Add the fish slices, cover tightly and cook on medium heat for three to four minutes or till the fish is done. Adjust salt. Sprinkle garam masala powder and stir gently. Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 1695 Kcal
Carbohydrates : 52.4 gm
Protein : 181.9 gm
Fat : 84.2 gm
Other : Calcium- 2567.6mg
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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.
