Machhi Do Pyaza (Indian Fish Curry)by Leena Kohli (@leenakohli)
Macchi Do Pyaza is the perfect choice for any fish lover. It’s a delicious, healthy Indian-style fish curry. It is flavorful and creamy, but it’s light enough still to let the beautiful flavours of the fish shine through. Prepared with fresh water or sea fish of your choice, this easy dish is a delicious addition to any weeknight menu.
- 500gFish (Surmai)
- 1tspLemon Juice
For Marination and Frying
- 1tspCarom Seeds (Ajwain)
- 1/2tspRed Chilli Powder
- 1tbspLemon Juice
- 1/2tspBlack Pepper Powder
- 2tbspCooking Oil
- 1 1/2tbspAll purpose Flour (Maida)
- 1tbspCooking Oil
- 1Bay Leaf
- 2Dry Red Chilli
- 1Green Capsicum (cubed)
- 2Onions (cubed/sliced)
- 4tbspMustard Oil (Smoked and Cooled)
- 1tspCumin Seeds (Jeera)
- 200gOnions (ground)
- 2Green Chillies
- 1tbspGinger-Garlic Paste
- 1tbspKashmiri Red Chilli Powder
- 1tspCoriander Powder
- 3tbspThickened Cream
- 1 1/2cupWater
- 1tbspDried Fenugreek Leaves (Kasuri Methi)
- 1tspGaram Masala
Place fish pieces in a bowl. Add water, turmeric, salt and lemon juice. Let it rest for 10 minutes.
Drain water and wash the fish pieces once again in running water. Drain through a colander and pat the pieces dry.
For Marination and Frying
Place fish pieces in a mixing bowl. Add salt, carom seeds, red chilli powder, lemon juice, black pepper powder, turmeric, 1 tbsp of oil and all-purpose flour.
Coat the fish pieces evenly with the spice mixture.
Cover the bowl with a cling film and refrigerate for 15-20 minutes.
Heat a non-stick pan with 1 tbsp of oil on medium flame.
Place the marinated fish pieces side by side and let them fry for 3-4 minutes. Flip the pieces and fry for another 3-4 minutes. Flip again if needed, until lightly browned on both sides.
Transfer the fish pieces to a plate and keep them aside.
Heat oil in a pan on medium flame. Add a bay leaf and dry red chillies and stir for a few seconds.
Add cubed capsicums and onions. Stir them for about 3 minutes till they are slightly brown on the edges. Stir occasionally in intervals.
Add the fried fish pieces to the pan. Gently mix and toss for 1-2 minutes. Turn off the flame and keep it aside.
Heat mustard oil in a heavy-bottomed karahi on medium to high flame.
Add cumin seeds and let them splutter.
Add onions and green chillies. Cook till light brown by stirring frequently for 3-4 minutes.
Add ginger-garlic paste. Stir for a minute.
Add tomato paste and cook for 3-4 minutes till oil releases to the surface and leaves the sides of the pan.
Add salt, kashmiri red chilli powder, turmeric and coriander powder. Mix and cook for a minute.
Add thickened cream to the tomato gravy and stir for a few seconds.
Add water and bring to a boil. Lower the flame and cover with a lid and cook for 7-8 minutes. You can add more water if you prefer a thinner consistency of the gravy.
Add the tempered fish, capsicum and onions to the gravy and gently stir. Cover the karahi with a lid and cook on low flame for 4-5 minutes.
Add dried fenugreek leaves (kasuri methi) and garam masala and gently stir. Check the seasoning and adjust to taste. Turn off the flame and let it rest for a few minutes.
Tips & Tricks
I have used Surmai fish. You can use any kind of freshwater or sea fish of your choice.
I have used mustard oil for cooking the gravy. You can substitute it with any other cooking oil of your choice.
Mustard oil should always be smoked first and then cooled before adding any condiments or spices to it.
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