How to make Hare Masalewali Machchli -

Whole pomfret coated with green chutney, covered with rice flour and semolina and pan fried.

Sanjeev Kapoor

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

Main Ingredients : Pomfret (पापलेट), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Indian

Course : Main Course Seafood

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For more recipes related to Hare Masalewali Machchli checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Asian Prawn Curry Mammalapuram Kal Erra Mango And Shrimp Stir Fry Kolmi nu Patio

Hare Masalewali Machchli

Hare Masalewali Machchli Recipe Card

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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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hare Masalewali Machchli Recipe

  • Pomfret make slits on both sides 1 medium

  • Fresh coriander leaves chopped 1 cup

  • Scraped coconut 2 tablespoons

  • Green chilli chopped 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Green garlic 2-3 stalks

  • Salt to taste

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Lemon juice 2 1/2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Oil 5 tablespoons

  • Rice flour 4 tablespoons

  • Semolina (rawa/suji) 2 tablespoons

Method

Step 1

Rub salt, turmeric powder and 1 tbsp lemon juice on pomfret fish. Refrigerate for 10-15 minutes.Grind coriander leaves, coconut, green chillies, ginger, garlic, green garlic with greens, salt, coriander seeds, cumin seeds and remaining lemon juice with little water into fine paste.

Step 2

Heat oil in non stick pan. Using your fingertips apply the ground paste all over the fish liberally, ensuring that the paste is applied inside the slits too.

Step 3

Combine rice flour and semolina on a plate. Add salt and mix well.Place fish on flour mixture and coat generously. Press firmly and set aside for 5 minutes.

Step 4

Place fish in pan, cover and cook on medium heat for 5 minutes. Flip, cover and cook the other side on medium heat for 5 minutes. Serve hot.

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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 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.