Dastarkhwan-e-Awadh by R.K Saxena

Author:R.K Saxena
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-01-15T00:00:00+00:00

Dum Machhli

INGREDIENTS

1 kg sole fish

125 gm roasted gram flour

50 gm poppy seeds

2 onions

1 tbsp. red chilli powder

MASALA A

50 gm garlic

50 gm ginger (ground to paste)

MASALA B

1 tbsp. cumin

2 brown cardamoms

5 gm mace

5 gm nutmeg

1 tsp. peppercorns

8 cloves

200 gm ghee

250 gm curd

2 drops of mitha ittr

1 tbsp. kewra jal

Clean and wash the fish and cut into finger-size pieces. Lightly roast the poppy seeds and grind. Also grind masalas A and B separately. Finely slice and fry the onions in the ghee. Now, in the curds, mix masalas A and B, red chilli powder, mitha ittr, roasted gram flour, poppy seeds, kewra jal and fish and keep aside. Light a charcoal fire and place a greased lagan or mahi tawa on it. Heat ghee. Then place the fish with all the masalas and onion in it and cover with a lid. Place some live charcoal on the lid also and allow to cook till the fish is evenly browned and the masala is dry but moist. Serve with chapatis or parathas.

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