MACCHI CHA SAAR

INGREDIENTS:

• Fish pomfret [raw] / can use any fish – 50 g
• Onion [chopped] – 2 tbsp
• Tomato [chopped] – 2 tbsp
• Ginger garlic paste – 1 tsp
• Red chili powder – ¼ tsp 
• Turmeric powder – ¼ tsp 
• Fish Masala – ¼ tsp 
• Coriander leaves [chopped] – 1 tsp
• Lemon juice – 1 tsp 
• Kokum juice – 1 tsp [concentrated]
• Salt – as per taste
• Oil – 1 tsp
• Water – as required

Fish curry paste:

• Onion [diced] – 1 tbsp
• Tomato [diced] – 1 tbsp 
• Red chili [whole] – 2 nos.
• Coriander seeds – 1 tsp
• Fennel seeds – 1 tsp
• Garam masala powder  – ½ tsp
• Ginger [minced] – 1 tsp
• Garlic [minced] – 1 tsp

DIRECTIONS:

Step 1: In a bowl, take fish wash nicely, rinse water, and add kokum juice, salt, ginger-garlic paste, and turmeric powder. Mix nicely and marinate it for 10-15 mins.

Step 2: In a pan, add diced onion, diced tomato, red chili [soaked in water for 10-15 mins], coriander seeds, fennel seeds, minced ginger, and minced garlic. Roast it nicely until it turns gulden brown.

Step 3: In a grinder, add the roasted mixture and garam masala powder and make a thick paste [Use water if necessary]. Save it for later.

Step 4: Take a pan, add oil, and let the oil heat nicely, later add chopped onions, and chopped tomatoes cook it until it becomes translucent. Once it is cooked, add red chili powder, turmeric powder, and fish masala. Mix all the ingredients nicely and let it cook for 10 mins on low-medium flame.

Step 5: Later add the fish curry paste and lemon juice and mix it well. Let it cook for at least 15-20 mins on low flame. Once it is cooked you can now add your marinated fish and little water for the consistency of the Macchi curry. Let the curry cook for 15 mins on medium flame. Add fresh coriander leaves and stir nicely.

Step 6: You can serve it hot with rice bhakri or roti or rice!