Ingredients

• 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.