Ingredients

• 1/2 kg - rohu/pomfret/hilsa/maangur fish
• 3 - fresh tomatoes
• 2 - green chillies, big
• 4 tbsp - coriander leaves, chopped
• 1 tbsp - mixed spices
• 1/2 tbsp - turmeric powder
• 4 pieces - cardamom
• 1/4 tsp - pepper powder
• 1/2 cup - fresh cow's milk
• 2 tbsp - mustard oil
• 1/4 tsp - sugar
• 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.
• Serve hot.