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1.5 kg - fish pieces (any firm white fish)
100 gms - mustard oil
115 gms - tomato, large red cut into thick round slices
60 gms - onions, large cut into thick round slices
18 gms - mustard yellow variety (sarson)
1 1.5 gms - turmeric
1 1.5 gms - cumin seeds, powdered
3 gms - coriander seeds, powdered
2 cloves, powdered
2 cardamoms, powdered
2" cinnamon stick, powdered
20 pepper corns, powdered
6 gms - ginger, scraped and ground
6 gms - garlic ground
9 gms - salt
3 gms - red chillies, powdered
How to Make Machchi Dampukh
Skin the fish, remove bones and cut into 2" x 2" pieces.
Wash thoroughly and dry completely on paper or cloth.
Grind mustard with water and mix in salt.
Keep it for 12 hours before using.
Add mustard, salt, red chillies, turmeric, cumin seeds, coriander seeds, cloves, cardamoms, cinnamon, peppercorns, ginger and garlic to the fish and mix thoroughly.
In a 10" wide baking pan, put a layer of tomato and onion slices alternatively.
Put fish evenly on them.
Add mustard oil. Do not stir.
In a pre-heated oven bake the fish on medium heat for an hour or till the liquid dries up completely and fish is well browned.
Serve it in the same pan in which it is baked.
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