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Recipes >> Seafood Fish Recipes > Sauce in Machhi (Fish)

Sauce in Machhi (Fish)

Sauce in Machhi (Fish)
Prep Time
30 Mins
Cook Time

30 Mins

Apply salt to the fish and set aside for 10 minutes. Heat the oil in a kadhai and fry garlic till pink.
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  • Shrimp/pomfret darnes 600 gm
  • Chilli powder 2.5 gm
  • Coriander leaves, chopped 2 tsp
  • Cumin (jeera) seeds 2.5 gm
  • Eggs, whipped 2
  • Garlic, chopped 2 tsp
  • Gram flour (besan) 5 tsp
  • Green chilli, chopped 4
  • Oil 45 ml
  • Sugar 5 tsp
  • Tomatoes, chopped 1 cup
  • Vinegar 120 ml
  • For Khichdi:
  • Basmati rice 125 gm
  • Cumin (jeera) seeds 2.5 gm
  • Clarified butter (ghee) 15 ml
  • Fenugreek (methi) seeds 2.5 gm
  • Lentils 60 gm
  • Onions, sliced 60 gm
  • Turmeric (haldi) powder 1 tsp

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Cooking Directions

  1. Apply salt to the fish and set aside for 10 minutes.

  2. Heat the oil in a kadhai and fry garlic till pink.

  3. Add cumin, coriander leaves, chillies and gram flour.

  4. Saute together till light brown.

  5. Add the chopped tomatoes, 2 cups water and cook for 4 minutes.

  6. Season. Add the fish and cook for 2-3 minutes.

  7. Remove from fire. Whish the eggs with vinegar, then heat the mixture in another pan.

  8. Add to the fish and gravy.

  9. Return the kadhai to very low heat and cook for 6 minutes.

  10. For Khichdi:

  11. Wash rice and lentils in plenty of water, then soak for 15 minutes.

  12. Fry onions in the ghee till brown.

  13. Add turmeric, cumin and fenugreek and saute.

  14. Drain rice and lentils and add to the pan.

  15. Fry for 3-4 minutes.

  16. Add 360 ml boiling water, cover and cook till rice and lentils are well mashed, about 10-15 minutes.

  17. Serve fish with khichdi, pickles and poppadams.

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