Free Recipe Kashmiri Machhali
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Kashmiri Machhali Recipe
8 Onions; 4 minced and 4
; sliced
12 Cloves garlic; 6 minced and
-6
; slivered
1 tb Minced ginger
3 tb Ghee
1 tb Garam masala
2 ts Curry powder
1 ts Cumin seeds
2 ts Coriander seeds
3 tb Poppyseeds; ground
3 tb Blanched almonds; chopped
3 tb Pistachio kernels
300 g Plain yoghurt
3 Red chillies; finely chopped
1 Pinches Krokos Greek red
-saffron*
1 ts Cardamom powder
5 md Tomatoes; finely diced
600 g Shelled prawns
1 kg White fish eg. blue eye
1 ts Rosewater essence
2 tb Fresh coriander
2 tb Fresh mint
Salt to taste
Kashmiri Machhali Preparation
Heat the ghee in a frypan and add the onions, garlic and ginger until golden, about 10 minutes. Add the garam masala, curry powder, cumin seeds and coriander seeds and continue cooking for 5 minutes. Add the ground poppyseeds, chopped blanched almonds and pistachio nuts and cook further 2 minutes. Add the shelled prawns, blue eye (cut into cubes), diced tomatoes, saffron, cardamom powder and red chillies and stir well to coat the fish and cook slightly. Add the yoghurt, rosewater and salt to taste and continue cooking gently until heated through. Sprinkle with mint and coriander and serve. Converted by MC_Buster. Per serving: 1068 Calories (kcal); 60g Total Fat; (46% calories from fat); 25g Protein; 128g Carbohydrate; 105mg Cholesterol; 111mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 21 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Kashmiri Machhali?
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