PESHAWARI MACHLI

Wonder how it got this name – nevertheless fish cooked thus is absolutely yummy Preparation Time : 10 minutes Cooking Time : 30 minutes Servings : 4

Ingredients

Pomfret, 1/2 inch slices 1 kilogram Lemon juice 1 tablespoon Dry mango powder (amchur) 1 teaspoon Salt to taste Onions 2 medium Ginger 1 inch piece Garlic 4 cloves Yogurt 1 cup Oil 4 tablespoons Tomato, blanched , peeled and chopped 1 medium Green chillies, chopped 4 Red chilli powder 1 teaspoon Turmeric powder 1 teaspoon Roasted cumin powder 3/4 teaspoon Garam masala powder 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons

Method

Mix lemon juice with dry mango powder and salt and apply this mixture on the fish slices. Grind onions, ginger and garlic to a fine paste. Whisk yogurt with one cup of water. Heat two tablespoons of oil in a pan and fry the fish slices lightly. Drain and set aside. Heat the remaining oil in the same pan and fry the ground paste till golden brown. Add tomato, green chillies, red chilli powder, turmeric powder, roasted cumin powder and fry till oil floats to the top. Add one cup of water and cook till dry, then mash to a smooth paste. Add the whisked yogurt and simmer for five minutes. Add the fish slices, cover tightly and cook on medium heat for three to four minutes or till the fish is done. Adjust salt. Sprinkle garam masala powder and stir gently. Garnish with coriander leaves and serve hot.