How to make Machchi Ke Sooley -

Fish fillets marinated in browned onion and garlic pastes and grilled to perfection

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish fillets (फिश फिले), Ghee (घी)

Cuisine : Rajasthani

Course : Main Course Seafood

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Machchi Ke Sooley

Machchi Ke Sooley Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Machchi Ke Sooley Recipe

  • Fish fillets 4

  • Ghee to deep fry

  • Onion sliced 1 medium

  • Garlic sliced 5-6 cloves

  • Red chilli powder 2 teaspoons

  • Coriander seeds 3 teaspoons

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Kachri paste 2 teaspoons

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Clean, wash the fish fillets (preferably of fresh water fish), wipe with a dry kitchen cloth. Cut into two by two inch flat pieces. Heat sufficient ghee in a kadai and deep fry onion till golden brown.

Step 2

Drain, cool and grind into a paste. In the same ghee fry garlic till golden and then grind to a paste. Roast and crush coriander and cumin seeds.

Step 3

Mix both the pastes. Add the remaining ingredients ghee and mix well. Marinate the fish in this mixture for thirty minutes.

Step 4

Skewer the fish pieces and cook on a barbecue or in an oven, basting in between with ghee, till golden brown. Serve immediately with green or garlic chutney and onion rings.

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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.