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Malvani machhi gravy | Surmaee tava fry | Amritsari Machhi

Malvani machhi gravy

Ingredients: - 500 grams boneless fish, 1 tablespoon tamarind paste, 1 tomato, 2 onion, 1 teaspoon ginger garlic paste, 1 teaspoon red chilly powder, ½ teaspoon turmeric, 1 teaspoon roasted cumin seeds powder, 2 tablespoons roasted coriander seeds powder, 2 red chillies, 1 cup grated coconut, 10 black pepper corns, 2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE: - Finely chop the onions and tomato each separately and set it aside. Take a blender and put in the pepper corns, red chillies, grated coconut and one onion. Now make a coarse paste of these items and set it aside. Cut the boneless fish into cubes and put it in a bowl. Now put in a pinch of turmeric and salt and marinate the fish cubes for 15 minutes. Now wash it well and drain the excess water. Now add coriander powder, red chilly powder, cumin powder, turmeric and ginger garlic paste. Mix all these ingredients together and let the fish cubes marinate in this marinade for an hour. Now take a pan and add some oil. Bring to boil. When the oil is very hot add the onions and sauté briefly. Put in the tomato and sauté till the oil begins to leave the edges of the pan. Now put in the coarsely ground paste and sauté on a high flame briefly. Now add the tamarind paste and pour 2 cups water. Mix it well and let it boil. Once it begins boiling add the fish cubes and salt. Simmer and cook for 10 minutes or till the cubes are firm but cooked. Remove from flame and serve hot.

Surmaee tava fry

Ingredients : - 500 grams king fish, 2 teaspoons ginger chopped, 2 teaspoons chopped garlic, 1 small onion, 1 tablespoon red chilly powder, ½ teaspoon black pepper powder, ½ teaspoon turmeric powder, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, 1 tablespoon lemon juice, oil for frying and salt to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : - Take a blender and put in the red chilly powder, black pepper powder, turmeric powder, cumin seeds, coriander seeds, onion, garlic, ginger, curry leaves and salt to taste. Make a fine paste and add water if necessary. Now take the fish slices and apply salt and lemon juice on it. Keep it aside for 15 minutes. Wash it well and drain all the water. Now put the fish slices in a bowl and add the freshly ground paste. Mix it all up and let it marinate for an hour in your refrigerator. Now take a non stick tava and heat it up. When its nice and hot pour a little oil and wait for a few seconds. Then place the fish slices on the tava. Ensure that you place a few pieces only at a time. Pour more oil around the slices if required and keep turning them over so that the fish gets cooked evenly on all sides. Fry the pieces till an aroma begins to rise and the slices are crispy. Remove from flame and pat dry the excess oil with some paper towels and serve with pudina or dhania chutney.

Amritsari Machhi

Ingredients : - 500 grams boneless king fish or sole fish, 1 tablespoon lemon juice, 1 teaspoon garam masala, 1 tablespoon vinegar, 1 cup gram flour, 2 tablespoons curd(yoghurt), 1 egg, ¾ tablespoon red chilly powder, 4 tablespoons ginger garlic paste, ½ teaspoon thymol seeds(ajwain), oil for deep frying and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE : - Lightly beat the egg and keep it aside. Now take the boneless fish pieces and sprinkle a little gram flour, salt and some vinegar on the pieces and mix it all up. Leave it like that for 5 minutes. After 5 minutes, wash the slices thoroughly and add the remaining vinegar and let it marinate for 10 minutes. Remove from the bowl and pat dry all the slices with some paper towels. Now put these slices into another bowl and add all the other ingredients. Mix it all up very well and let it marinate for an hour. Now take a frying pan and pour oil enough for deep frying. Let the oil become nice and hot and then add the slices. It will splutter and so be very careful while putting the slices in. Slide them in slowly or place them on your frying spoon and slowly lower then into the oil. Fry till they are crisp and an aroma begins to rise. Garnish with tint of lemon juice and onion roundels and serve.

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