Machchi Dampukh

Recipe by
Total Time:
13 hours
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Butter Chicken Masala, Best Chicken Bharta, Easy Sali Ma Marghi

Rate This Recipe
5

Ingredients

  • 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.