How to make Punjabi Farmaishi Machli -
Highly flavoured fish curry – a Punjabi speciality.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfrets (पापलेट), Onions (प्याज़ )
Cuisine : Punjabi
Course : Main Course Seafood
For more recipes related to Punjabi Farmaishi Machli checkout Mangalorian Fish Curry, Pomfret Curry GSB Style, Mase Kalvan, Tandoori Pomfret . You can also find more Main Course Seafood recipes like Bhapa Chingri Prawns Chettinaad - SK Khazana Malvani Fish Curry Prawn Lasagne
Punjabi Farmaishi Machli Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Punjabi Farmaishi Machli Recipe
Pomfrets deboned and cut into 8 pieces 2 medium
Onions sliced 2 medium
Oil for deep-frying
Fresh coriander leaves finely chopped 1 cup
Ginger 1½ inches
Salt to taste
Cloves 4
Green cardamoms 2-3
Black pepper powder ½ teaspoon
Red chilli powder 1 teaspoon
Coriander seeds 1 tablespoon
Ghee 1 tablespoon
Lemon juice 1 tablespoon
Saffron (kesar) soaked in water 1 teaspoon
Nutmeg powder a pinch
Method
Step 1
Heat sufficient oil in a kadai. Add onions and deep-fry till golden and crisp. Drain on absorbent paper.
Step 2
Cut fish pieces into two and place on a plate.
Step 3
Reserve 1 tablespoon chopped coriander and grinds the remaining with half the ginger and salt into a fine paste using very little water.
Step 4
Marinate the fish pieces with the ground coriander paste for 10 minutes.
Step 5
Reheat sufficient oil in the same kadai. Deep-fry marinated fish for a minute. Drain on absorbent paper.
Step 6
Grind together cloves, cardamoms, pepper powder, remaining ginger, red chilli powder and coriander seeds into a fine paste using little water.
Step 7
Heat ghee in a non-stick pan. Add ground paste and sauté for a minute.
Step 8
Add fried fish, reduce heat and mix lightly. Add little water, mix lightly and cook till the fish is fully done.
Step 9
Add lemon juice and mix well. Adjust salt, fried onions and mix again.
Step 10
Add saffron and nutmeg powder and mix well.
Step 11
Garnish with reserved coriander and serve hot.
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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.
