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Wednesday, December 7, 2011

Dahi Machch

This dish is a combination of fried fish and gravy. Since I want to explore more fish options than the usual fish kozambhu and fish fry, this is one step in that process. This dish uses a curd based gravy as its base.
How to make Dahi Machch
1 Whole Fish
5 tbsp mustard oil
1½ tsp turmeric powder
1 cup beaten curd
1 tsp ginger paste
1 tsp garlic paste
½ tsp red chilli powder 
1 bay leaf
5 cloves
1 tsp cumin seeds
4 green cardamoms
½ an inch of cinnamon
3 tbsp onion paste
1 tsp white sugar
salt to taste
Cut the fish into medium sized fillets. Add 1 tsp of turmeric powder and salt. Mix well.
In a bowl, mix the curd, ginger paste, garlic paste, red chilli powder and a pinch of turmeric powder together.
Heat the oil to smoking point and shallow fry the fish till golden brown. Remove and keep aside. 
In the same pan, sauté the bay leaf, cumin seeds, green cardamoms, cinnamon, cloves and onion paste. The same pan is used as it will help to add some flavor to the dish.
Pour in the curd mixture and add a dash of water. Cook well.
Add the fried fish into the masala, gently stir and sprinkle the sugar. Let it cook for a few minutes and serve hot.
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