Machchi Ka Khalia

Recipe Ingredients

1		Sole - cleaned, deboned and cut into fillets mustard
		Oil for deep frying
		For The Marinade
30		Ginger paste - strained
20		Garlic paste - strained
2 tablespoons	30ml	Lemon juice - (30 ml)
1 teaspoon	5ml	Chile powder
		Salt to taste
		For The Gravy
3 tablespoons	45ml	Oil -
1 teaspoon	5ml	Cumin seeds
24		Curry leaves
30		Ginger paste - strained
15		Garlic paste - strained
1 1/2 teaspoons	7.5ml	Turmeric powder
1 1/2 teaspoons	7.5ml	Chile powder
60		Tamarind pulp
1		Fish stock
		Salt to taste
2		Coriander leaves - chopped fine
4		Green chiles - slit lengthwise and quartered
1/2 teaspoon	2.5ml	Patthar ka phool - powdered
1/2 teaspoon	2.5ml	Bay leaves - powdered
		For The Khaliya Paste
75		Groundnuts - roasted
3/4 cup	69g / 2.4oz	Grated coconut
45		Sesame seeds
250		Onions - chopped fine
12		Coriander powder
1 teaspoon	5ml	Cumin powder

Recipe Instructions

To marinate the fish: Mix all the ingredients for the marinade and evenly rub it into the fish fillets. Keep aside for 10 minutes.

To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and separately roast the coconut and sesame seeds over very low heat until each emits its unique aroma (for about three minutes each). Grind the coconut, sesame seeds, groundnuts and onion with 3/4 cup water to a fine paste. Remove from the mixer. Add coriander powder and cumin powder. Mix well and keep aside.

Heat oil in a pan. Season with cumin seeds and curry leaves. Stir over medium heat until the cumin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the moisture evaporates. Add turmeric powder and chile powder (dissolved in two tbsp water), and stir until the liquid has evaporated. Add the khaliya paste and stir-fry until the oil floats on top. Add tamarind pulp and stir-fry until the oil floats on top. Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle patthar phool powder and bay leaf powder. Stir and simmer until reduced to half its quantity. Add fish and bring to a boil. Lower the heat and simmer for about 10 minutes or until the fish is cooked. Add coriander leaves and green chile pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or roomali roti.

Source:
Amber. [email protected]

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