Home Non VegetarianSeafoodFish Shahi Machhi Patiala

Shahi Machhi Patiala

by Priyanka Das

500 gms. (preferably skinless and boneless), cut into 2″ pieces (cut fish with skin and bones can also be used)
4 tbsp. oil
1 large onion – chopped over fine (1 cup)
2-3 green chillies
½ tsp. garlic paste
½ tsp. ginger paste
½ tsp. haldi powder
½ tsp. red chilli powder
½ tsp. salt
3 medium tomatoes, chopped very fine (2 ½ cups)
¾ cups water
2 heated tsp. cornflour.
Grind together: 1 tsp. mustard seeds, ¼ tsp. ajwain, 1 tsp. jeera.
For garnishing: some pepper powder, some fresh coriander leaves.

In a casserole take oil. Add powdered mustard, jeera and ajwain.
Micro high uncovered 2 mins. Add haldi, onion, ginger, garlic and green chillies. Mix well.
Micro high uncovered 4 mins. Add red chilli powder, salt, tomatoes and ¾ cup water.
Micro high covered 8 mins. Mix and mash well with a spoon.
Add cornflour dissolved in 2 tbsp. water and fish pieces.
Mix well. Micro high covered 5 mins. Let stand 3-4 mins. covered.
Serve hot garnished with fresh coriander and pepper powder.
Serves 3-4

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