Mahi Khalia
Noor’s Kitchen
Noor Jafri
Ingredients
1. Fish – boneless medium-sized pieces – 250 gms
2. Ghee or oil – 4 to 5 tbsp
3. Coconut powder – 2 tsp
4. Sesame seeds (til) – 2 tsp
5. Zeera – 1 tsp
6. Coriander (dhania) – 1 tsp
7. Fenugreek (meethi) seeds – 1/2 tsp
8. Tamarind (imli) pulp – 2 tbsp
9. Red chilli powder – 1 tsp
10. Dry red chillies – 2 to 3
11. Ginger garlic paste – 1 tbsp
12. Onion – 1 medium-sized
13. Turmeric (haldi) powder – 1/4 tsp
14. Salt to taste.
15. Few green chillies
16. Curry leaves.
Procedure
1. Heat a kadhai with half a teaspoon of oil and roast onion pieces and all the masalas except ginger-garlic paste and tamarind.
2. Make a fine paste of all the masalas.
3. Marinate the fish pieces with the masala paste, ginger-garlic paste and leave it aside for a while.
4. Heat oil in the same kadhai, add few meethi seeds burn them and remove from the oil, it gives a nice burnt flavour.
5. In the same oil add one or two red chillies, curry leaves, and add the marinated fish pieces stir it for a while.
6. Add the tamarind pulp with required quantity of water for the gravy.
7. Simmer it for five minutes, as the fish cooks very fast.
8. Switch off the gas, when it’s cooked.
9. Can be garnished with green chillies and coriander leaves.
10. Serve hot with steaming rice.
Chef’s note
Mildly sour rich dish, it taste good when cooked in ghee, rich in protein and high in calories.
Contact
Noor’s Kitchen
Mobile: 91-9441282318
Residence: 91-40-23356947
And now like us on: https://www.facebook.com/Noorkitchen
Category: Food & Drink, Life & Style
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