How to make Dum ki Machli -

Marinated fish fillets cooked and served with a flavourful gravy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fish fillets (फिश फिले), Juice of 1 lemon

Cuisine : Hyderabadi

Course : Main Course Seafood

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Dum ki Machli

Dum ki Machli Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum ki Machli Recipe

  • Fish fillets cut into 2 inch pieces 400 grams

  • Juice of 1 lemon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Fried onions 1/4 cup + for garnishing

  • Yogurt ½ cup + 1 tbsp

  • Cashewnuts-poppy seeds-sunflower seeds paste 3 tablespoons

  • Oil 2 tablespoons

  • Green chillies roughly chopped 2-3

  • A few strands of saffron

  • For Masala

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Cinnamon sticks 2 one-inch pieces

  • Cloves 3

  • Black peppercorns 5-7

  • Green cardamoms 3-4


Step 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.

Step 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.

Step 3

Grind fried onions with ½ cup yogurt to a smooth paste

Step 4

Add 1 tbsp yogurt to the fish and mix well. Add 1 tbsp cashewnuts-poppy seeds-sunflower seeds paste and mix well.

Step 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.

Step 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.

Step 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.

Step 8

Transfer only the cooked fish pieces into a serving bowl.

Step 9

Strain the cooked gravy into a large bowl.

Step 10

Pour the strained gravy over the fish, garnish with fried onions and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.