Ingredients |
|
| Fish (machhi), cut into medium pieces | 1 kg |
| Curds (dahi) | 1 cup |
| Turmeric powder (haldi) | ½ tea spoon |
| Green chillies (hari mirch), chopped | 2-3 table spoons |
| Green coriander (hara dhaniya), chopped | 5-6 table spoons |
| Green cardamom ( hari elaichi) | 2 |
| Cloves (laung) | 2 |
| Salt (namak) | to taste |
| Mustard oil (sarso tel) | ½ cup |
For Grind 1 |
|
| Onions (payaz), sliced | 1 cup |
| Ginger (adrakh), chopped | 2 table spoons |
| Garlic (lahsan),chopped | 2 table spoons |
For Grind 2 |
|
| Coriander (dhaniya) | 2 table spoons |
| Cinnamon (dalchini) | 1” piece |
| Mace (javitri) | 1 blade |
| Brown cardamom (badi elaichi) | 2 |
| Black pepper corns (kali mirch) | 1 table spoon |
| Cloves (laung) | 4-5 |
| Green cardamom (hari elaichi) | 4-5 |
| Kashmiri red chilli powder (lal mirch) | 7-8 |
For Garnishing |
|
| Green coriander (hara dhaniya) , chopped | 2-3 table spoons |
Method
- 1. Wash and clean the fish and apply turmeric powder and little salt.
- 2. Grind onions, ginger and garlic to a paste (grind 1).
- 3. Take the ingredients of grind 2 in a blender jar and grind it to smooth paste and keep aside.
- 4. Put a pan on fire and pour oil in it.
- 5. When hot, add whole cloves and cardamom and stir it for 1 minute.
- 6. Then add the onions paste (grind 1) and turmeric powder and fry till the oil separates.
- 7. Then gradually add the fish stirring carefully for 5 minutes.
- 8. Next, add the beaten curds and the prepared spices paste (grind 2).
- 9. Top it with chopped coriander and green chillies and cover it with a lid.
- 10. Cook on slow flame for 15 to 20 minutes till the fish is done and the ghee floats on the top.
- 11. Add salt and let it simmer for further 5-7 minutes and put the flame off.
- 12. Serve hot garnished with coriander leaves.
- Recipe Type : Curries, Fish, Lucknow, Non vegetarian, Non Vegetarian, Regional
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