Macchi Bemisaal {Recipe}

Fish (preferably with less bones) cut into medium size cubes (I used Siinghara Fillet Slices) – 350 grams, spring onion-2 nos finely chopped, yellow mustard seeds soaked in water for an hour -1tbsp,dry red chilly -5 nos, ginger garlic paste-1tbsp, coriander seeds-2tbsp, cumin seeds 1tsp,turmeric powder 1/2tsp,curd 1/2-cup, salt to taste , cooking oil -3tbsp,corriander leaves to garnish, milk 1/2 cup to clean the fish

clean the fish properly and to get rid of the smell sprinkle some cold milk and turmeric powder over it, keep aside for half an hour milk will absorb the smell of fish then rinse with running water and put on the kitchen towel to absorb the moisture
heat non stick tawa and put a tsp oil and pan roast the fish cubes sprinkle some salt over it
make a fine paste of mustard seeds,cumin seeds corriander seeds dry red chillies heat oil in a pan put cumin seeds when crackle add spring onion saute for 5 minutes add mustard paste ginger garlic paste and cook till oil leaves the sides of the pan add turmeric powder .
beat the curd with a tsp of oil [to avoid curdling when added to gravy] and add into the pan stir continuously, cook for 5-7 minutes then add fish cubes and cook for another 5 minutes garnish with coriander leaves
serve hot with steamed rice or chapati

By: Sapna Karnwaludaiwal

Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website is currently one of the biggest food and travel blogs in. Pawan also conducts highly successful restaurant awards and recently concluded the fifth edition of The Big F restaurant awards. Apart from that he has recently launched a gourmet app that gets its members huge benefits in participating restaurants and hotels besides giving those venues a huge traction.

No Comments Yet

Comments are closed