Dahi Machho

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 4 big pieces - fresh rohu or hilsa (sauteed)
  • 1.5-2 tsp - mustard seeds
  • 1.5 tsp - slightly crushed garlic
  • 4-5 - garlic pods, chopped
  • 3-4 - green chillies whole, slit horizontally
  • 2-4 - green chillies, chopped
  • 1 cup - curd
  • 1 tsp - kasoori methi
  • 2 - red tomatoes
  • 2 - onions, sliced in ring shape
  • 1/2 tsp - ajwain
  • 1/2 tsp - kala jeera
  • 1 tsp - Kashmir mirch powder
  • coriander leaves

How to Make Dahi Machho

  • Make a smooth paste of mustard seeds, garlic, green chillies, tomatoes (if needed with little water).
  • Then sieve or drain the paste and keep only the smooth liquid portion.
  • Whisk curd well and add kasoori methi.
  • Add the mustard-tomato paste and mix it well.
  • Add the sauteed fish to the whisked mix dahi paste with 2 tsp of mustard oil and keep aside for 5-10 minutes.
  • In a pan take mustard oil 1-2 tbsp, add the marinated fish mixture along with the whole green chilli and sliced onions.
  • When the fish becomes tender, put chopped garlic pods.
  • Cook the fish for another 5-10 minutes or till the fish becomes tender.
  • Season it with mustard oil, ajwain, kala jeera, green chillies whole and Kashmir mirch powder.
  • When done pour it on the cooked fish.
  • Pour a tsp of mustard oil and chopped coriander leaves over the dish just before serving.

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