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1 lb firm white fish fillets
2 large tomatoes, peeled and chopped
2 large onions, sliced
3 tbsp - ghee
4 green chillies, seeded and sliced
2 tsp - turmeric
1 lemon (juice)
1.5 tsp - chilli powder
1 tbsp - chopped fresh ginger
3 cloves garlic
1 tsp - coriander seeds
1 tsp - mustard seeds
125 ml - water
black pepper to taste
salt to taste
How to Make Machchi Dopiaza
Wash fish and rub over with half the turmeric and the lemon juice, then set aside.
Blend the remaining turmeric, chilli powder, ginger, garlic, coriander seeds, mustard seeds, tomatoes and one onion to a puree in an electric blender.
Heat the ghee in a saucepan and fry the sliced onion until golden.
Remove onion from the pan and reserve.
Add the blended mixture and the chillies to the pan.
Stir over a medium heat until the colour darkens.
Add the fish, salt, pepper and water, cover and simmer gently for about 15 mins.
Shake the pan occasionally to prevent sticking.
Add the fried onion for the last 5 mins of cooking.
Serve with rice.
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