Kashmiri Machchi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 to 3 big trouts (trout - kashmiri fish)
  • 2 cups - curds (beaten)
  • 3 tbsp - mustard oil
  • 2 tbsp - fennel seeds powder
  • 1/2 tsp - asafetida powder
  • 1 tsp - ginger powder
  • 2 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • salt to taste

How to Make Kashmiri Machchi

  • Remove the head and the tail of the fish. Clean and wash thoroughly.
  • Make 2 inch pieces of each fish.
  • Take a heavy bottomed kadai, heat the mustard oil to a smoking point to eliminate the smell.
  • Add asafoetida powder, fennel seeds powder, ginger powder, red chilli powder, salt to taste and turmeric powder.
  • Saute this masala for a minute.
  • Add the beaten curd, gradually stirring continuously so that it does not curdle.
  • Add the fish pieces and cook till the fish is tender.
  • Serve with jeera rice or plain parathas.
  • Image: Flickr/creativecommons behzad k