Home Non VegetarianSeafoodFish Shahi Dum ki Machli (Baked Masala Fish)

Shahi Dum ki Machli (Baked Masala Fish)

Published under: Fish

Fish – 1 kg
Coriander Leaves – 1 cup, ground
Green Chillies – 5, ground
Mint Leaves – 1/4 cup, ground
Ginger – 1 tblsp, ground
Salt as per taste
Turmeric Powder – 1/2 tsp
Ghee – 3/4 cup
Onions – 2, finely sliced
Cumin Powder – 1 tblsp, roasted
Ground Dry Coconut – 1/4
Sesame Seeds – 1/2 tblsp, ground
Poppy Seeds – 1/2 tblsp, ground
Juice of 1 or 2 Limes
Onions – 1 to 2, sliced, fried brown and crisp

1. Mix ground coriander leaves, green chillies, mint leaves, garlic, ginger, salt and turmeric powder.
2. Rub the fish with this mixture and leave for 1 hour to marinate.
3. Heat oil in a pan.
4. Fry onions till light brown.
5. Add turmeric powder and saute well.
6. Add cumiin powder, coconut, sesame and poppy seed paste.
7. Fry together for about a minute or two.
8. Add lime juice and 1 to 1 1/2 cups of water.
9. Stir and simmer for 5 minutes.
10. Drain oil and fry each fish lightly in hot oil.
11. Place the fish carefully with the hot masala and gravy into a large oven-proof dish.
12. Heat oven to 370F/190C.
13. Bake the fish for about 15 minnutes till fish browns a little.
14. Remove from oven.
15. Garnish with fried onions.
16. Serve.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

Leave a Comment

Adblock Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.