Renita Maharaj Dubey
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1/2 kg - rohu/pomfret/hilsa/maangur fish
3 - fresh
2 - green chillies, big
4 tbsp - coriander leaves, chopped
1 tbsp - mixed spices
1/2 tbsp -
4 pieces -
1/4 tsp - pepper powder
1/2 cup - fresh cow's
2 tbsp -
1/4 tsp -
Salt to taste
How to Make Malai Macchi
Marinate the fish with turmeric powder, oil and salt.
Heat oil in the pan, deep fry the fishes and keep them aside.
Now in the leftover oil add sliced green chillies, slices of tomatoes and saute.
Add some pieces of cardamom, now add some turmeric powder again, saute for 3 minutes.
Add milk into the paste, further add a 2 pinches of sugar, let the gravy boil for not more than 5 minutes then gently add the fish pieces into the hot gravy.
Reduce the flame and let it stand for another 5 minutes.
Now turn off the flame and add 2 tbsp of mustard oil into the gravy and let it stand.
Sprinkle some coriander leaves in the end and cover the preparation to retain the aroma and your malai macchi is ready.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.