Dum Machhli (Fish)


5 pcs Pomfret / hake steaks (Or any fish that you like)
Salt to taste
Turmeric Powder – ½ tsp
Ghee – 3 tbsp
Hing / Asafoetida – A pinch
Cumin seeds – 1 tsp
Ginger finely chopped – 1 tbsp
Onion paste – Of 1 large onion
Poppy seed roasted & ground – 1 tbsp
Tomatoes Pulp – ½ cup
Water – As required
Saunf / Fennel seeds powder – ½ tsp
Garam Masala – 2 tsp
Chopped Coriander -
1 tbsp
Chopped Green Chillies - 1 tsp
Curry Leaves – 5 to 7
Green / Red Chillies – Slit vertically – 2 to 3


Mix chilli powder + turmeric powder + salt and rub it on the fish steaks

Leave it to marinate for half an hour to 1 hour

Heat 2 tbsp ghee and add the curry leaves, and the slit chillies

When they start to splutter add cumin, chopped ginger and hing (Asafoetida)

When they crackle, add onion paste and poppy seed paste

Add the tomato pulp

Cook for 2-3 mins on low heat.

Add chopped green chillies, turmeric (a pinch), chopped coriander, Saunf powder, garam masala and fish steaks. Cook with lid on until the fish is almost cooked.
Take the lid off and let it simmer until you acquire the desired consistency.
Serve with hot rice.


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