Side Pannel
Machchi Ka Khalia
Ingredients List
- 1 kg Murrel or sole; cleaned,
- -deboned
- ; and cut into
- ; fillets mustard
- Oil for deep frying
Directions
FOR THE MARINADE
30 g Ginger paste; strained
20 g Garlic paste; strained
2 tb Lemon juice; (30 ml)
1 ts Chilli powder; (5 g)
Salt to taste
FOR THE GRAVY
3 tb Oil; (45 ml)
1 ts Cummin seeds; (5 g)
24 Curry leaves
30 g Ginger paste; strained
15 g Garlic paste; strained
1 1/2 ts Turmeric powder; (7 g)
1 1/2 ts Chilli powder; (7 g)
60 ml Tamarind pulp
1 l Fish stock
Salt to taste
2 g Coriander leaves; chopped
-fine
4 Green chillies; slit
-lengthwise and
; quartered
1/2 ts Patthar ka phool; powdered
-(2 g)
1/2 ts Bay leaves; powdered (2 g)
FOR THE KHALIYA PASTE
75 g Groundnuts; roasted
3/4 c Grated coconut; (75 g)
45 g Sesame seeds
250 g Onions; chopped fine
12 g Coriander powder
1 ts Cummin powder; (5 g)
To marinate the fish: Mix all the ingredients for the marinade and evenly
rub it into the fish fillets. Keep aside for 10 minutes.
To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and
separately roast the coconut and sesame seeds over very low heat until each
emits its unique aroma (for about three minutes each). Grind the coconut,
sesame seeds, groundnuts and onion with 3/4 cup water to a fine paste.
Remove from the mixer. Add coriander powder and cummin powder. Mix well and
keep aside.
Heat oil in a pan. Season with cummin seeds and curry leaves. Stir over
medium heat until the cummin seeds begin to pop. Add ginger paste and
garlic paste and stir-fry until the moisture evaporates. Add turmeric
powder and chilli powder (dissolved in two tbsp water), and stir until the
liquid has evaporated. Add the khaliya paste and stir-fry until the oil
floats on top. Add tamarind pulp and stir-fry until the oil floats on top.
Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle
patthar phool powder and bay leaf powder. Stir and simmer till reduced to
half its quantity. Add fish and bring to a boil. Lower the heat and simmer
for about 10 minutes or till the fish is cooked. Add coriander leaves and
green chilli pieces. Bring to a boil. Remove from heat and adjust the
seasoning Serve with steamed rice or roomali roti.
30 g Ginger paste; strained
20 g Garlic paste; strained
2 tb Lemon juice; (30 ml)
1 ts Chilli powder; (5 g)
Salt to taste
FOR THE GRAVY
3 tb Oil; (45 ml)
1 ts Cummin seeds; (5 g)
24 Curry leaves
30 g Ginger paste; strained
15 g Garlic paste; strained
1 1/2 ts Turmeric powder; (7 g)
1 1/2 ts Chilli powder; (7 g)
60 ml Tamarind pulp
1 l Fish stock
Salt to taste
2 g Coriander leaves; chopped
-fine
4 Green chillies; slit
-lengthwise and
; quartered
1/2 ts Patthar ka phool; powdered
-(2 g)
1/2 ts Bay leaves; powdered (2 g)
FOR THE KHALIYA PASTE
75 g Groundnuts; roasted
3/4 c Grated coconut; (75 g)
45 g Sesame seeds
250 g Onions; chopped fine
12 g Coriander powder
1 ts Cummin powder; (5 g)
To marinate the fish: Mix all the ingredients for the marinade and evenly
rub it into the fish fillets. Keep aside for 10 minutes.
To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and
separately roast the coconut and sesame seeds over very low heat until each
emits its unique aroma (for about three minutes each). Grind the coconut,
sesame seeds, groundnuts and onion with 3/4 cup water to a fine paste.
Remove from the mixer. Add coriander powder and cummin powder. Mix well and
keep aside.
Heat oil in a pan. Season with cummin seeds and curry leaves. Stir over
medium heat until the cummin seeds begin to pop. Add ginger paste and
garlic paste and stir-fry until the moisture evaporates. Add turmeric
powder and chilli powder (dissolved in two tbsp water), and stir until the
liquid has evaporated. Add the khaliya paste and stir-fry until the oil
floats on top. Add tamarind pulp and stir-fry until the oil floats on top.
Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle
patthar phool powder and bay leaf powder. Stir and simmer till reduced to
half its quantity. Add fish and bring to a boil. Lower the heat and simmer
for about 10 minutes or till the fish is cooked. Add coriander leaves and
green chilli pieces. Bring to a boil. Remove from heat and adjust the
seasoning Serve with steamed rice or roomali roti.
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