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8182 |
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3/5.0
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| Occasion: Any |
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Total servings: 3 |
| Cuisine: Pakistani |
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Calories: |
| Effort: Easy |
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Pre-Prep time: |
| Best for: All |
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Preperation time: 30 min |
| How to serve: Hot |
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Khattai Wali Machchi Curry recipe by Nazia Nazar at PakiRecipes.com.
Tasty Fish curry with a hint of tangy tamrand/lemon.
500 g (1 lb.) fish fillet or whole small fish
1-2 tablespoon tamarind pulp
1/2 cup hot water
1 medium onion chopped
3 cloves garlic
1 teaspoon chopped fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground fenugreek
3 tablespoons oil
1 tablespoon vinegar or lemon juice
Wash fish and cut into serving pieces. or clean small fish.
Soak 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 onion. garlic and ginger in container of electric blender with a tablespoon of the 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 tamarind liquid, vinegar and 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.
Link to this recipe: http://www.pakirecipes.com/recipe/Khattai-Wali-Machchi-Curry
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