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Khattai Wali Machchi Curry

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Rating 3/5.0
 
Occasion: Any   Total servings: 3
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Khattai Wali Machchi Curry recipe by Nazia Nazar at PakiRecipes.com.
Tasty Fish curry with a hint of tangy tamrand/lemon.


Ingredients
500 g (1 lb.) fish fillet or whole small fish
1-2 tablespoon tamarindClick to find more about tamarind pulp
1/2 cup hot water
1 medium onionClick to find more about onion chopped
3 cloves garlicClick to find more about garlic
1 teaspoon chopped fresh gingerClick to find more about ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmericClick to find more about turmeric
1 teaspoon chili powder
1/2 teaspoon ground fenugreekClick to find more about fenugreek
3 tablespoons oil
1 tablespoon vinegarClick to find more about vinegar or lemon juice


Preparation
Wash fish and cut into serving pieces. or clean small fish.
Soak tamarindClick to find more about tamarind pulp in hot mater for 10 minutes, then rub the pulp off the seeds and dissolve in the water.
Strain and discard seeds and fibres.
Put onionClick to find more about onion. garlicClick to find more about garlic and gingerClick to find more about ginger in container of electric blender with a tablespoon of the tamarindClick to find more about tamarind liquid, and blend to a smooth puree.
Mix in the ground spices. Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens.
Add the rest of the tamarindClick to find more about tamarind liquid, vinegarClick to find more about vinegar and saltClick to find more about salt and enough hot water to just immerse fish.
When this comes to the boil put in the fish and simmer very gently until cooked.



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