Thursday, October 15, 2009

mirchi waali machhli...easy, quick and oh so delicious




It has been more than a month since i posted anything here ........i cooked a lot of things and took photographs too but there were so many things which kept me away from writing for my blogs......all those things can wait but i must tell you all that i kept visiting all the wonderful blogs ( though i did not comment just to save time ) and i discovered some more wonderful blogs........one of them is by Ushnish Ghosh where i found so many interesting things.........


  this recipe was there with a cute story behind it and i decided to make this fish immediately after reading it........this has happened for the first time that i am so quick.....

He had used large cubical pieces of cheetal fish ( i think i have not tried this cheetal fish ever) but i had only 3 pieces left lying in the freezer ,of a large rohu we brought and made many delicacies in the last fortnight.....( recipes of patraani macchhi and sorshe machh is coming soon)...


 I got going immediately after commenting on his blog and was thinking it might well be a torture for Arvind who cannot tolerate much red chilly and thinking ki aaj to baarah bajne waale hai mere....( he would complaint)........to my surprise the recipe was quick as i had expected AND Arvind was eating it faster than me ( i am supposed to be the big mirchi lover)......

So this recipe brought me back with my writing here ...the original recipe can be seen here...

this recipe can well be taken as achaari machhli by north Indians especially punjaabis and you can be tempted to add lemon juice or amchoor to it....please don't....you'd love the way it is.....without the  sourness too it can be called achaari machhli...

ingredients
pieces of any muscular fish cut into large chunks ( i used what i had) 300 gm
turmeric powder 1 tsp
red chilly powder 2 tsp or as much as you can tolerate...good to have more
nigella seeds 1/2 tsp
mustard oil 1 tbsp + 1/2 tsp
besan or chickpea flour 1/2 tbsp ( not used in original recipe)
salt to taste
procedure

rub the fish pieces with salt and turmeric powder n let rest for a while......mine were lying this way into the freezer already...

i used a light dusting of besan over the pieces to fry to prevent  it from sticking to the kadai i was using ( if using less oil for frying in a metal kadai , it sticks n breaks)....tell me it's a good tip to fry the fish beautifully...:)
also make a slurry of turmeric powder and chilly powder with 3/4 cup of water and keep aside for about 10 minutes...

heat 1 tbsp oil and fry the fish lightly and keep aside..

now add the nigella seeds to the remaining oil , let splutter and pour in the chilly turmeric slurry directly into the oil........sneeze....it will clear your air passages....) ...or use a handkerchief...

let it boil for a minute and slip in the fried pieces and cook for another minute coating it well with the watery liquid.....add the 1/2 tsp mustard oil which i have mentioned in the ingredient list separately ......it give a nice mustardy taste which is like by bengaalis and UP people............... you can add some more water during cooking but it should just coat the fish and not be runny......

olive oil can be used if you want to avoid mustard oil taste ...extra virgin will be very good....

it's ready to savor the taste .....we had it with chapattis though any self respecting bengaali will shudder at the thought of having it this way........this can be enjoyed in any which way...........the tiny drops of the sauce were polished off well with the chapattis and were so yummy.......


cheers...

11 comments:

  1. Love the achari spices in macchli,for me fish is always with rice and dal :)

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  2. Hey ... you are back! Yeah .. that is a good recipe ... but for me it will be rice or parathas ... I don't like rotis. :-)
    Looking forward to the other recipes. :-)

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  3. Sangeeta,
    Welcome back. I can not tell you how much I love fried fish and how much I crave it since we don't get good desi fishes out here. I love the marinade you have used/adapted. Will surely try to use it for chicken or maybe paneer.

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  4. Sangeeta, Good to see that you are back to blogging.I am not the right person to comment on the fish preparation..being a veggie, I am here only to say, keep blogging dear.

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  5. Forgot to write before, your pictures look good. Did you get a new camera?

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  6. Pic makes me tempting, looks so yummy.

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  7. fish looks yummy an spicy ya i am from delhi ,,:-)wish u happy diwali,..

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  8. Dear Sangeeta
    I am honored!! To be very frank, I was judgmental that seeing my blog and the red color of the dish, no one will try....so I am withdrawing my judgement on this.
    I will try your variation as it is a 10 min recipe.
    May be to increase the gravy, and red color, use less hot chili powder, deghi mirch ( Kashmiri ones)as much as you want..it wont be hot..red chili is good for health too.
    Well if you want to get that achari flavor, add few seeds of Methi, SauNf , azwain along with nigela ( OK, OK I know that you know).
    @Pari, the dish is for you too...just replace the fish with cottage cheese, fast fry and proceed..the surface will be light brown and inside soft...the fried cottage cheese fragrance blend well with fried red chili powder and the seasoning. yummii
    as soon as my wife arrives from her clinic, I will make her read your blog, I am not that " Bad for every thing"
    Happy Deepavali

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  9. thanks all of you...for having it with rotis...well we can eat anything n everything with roti....multigrain mostly.

    Jaya ...thanks for the compliment on pics...it's my same old cell phone cam...i suppose maine jyada pyaar se khana banaya tha..

    Ushnish...ohh...let nigella be the protagonist here , it was perfect...all the achaari spices be for a punjabi style achaari ....i could not get what do you mean by being Bad for everything.....

    happy Deepawali to all of you.

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  10. Dear Sangeeta
    OK accepted I will reserve the Punjabi achari mashala for the appropriate dish.
    Well, that was another way of saying " You are good for nothing", a very affectionate phrase many love to hear from the near and dear ones, (not the office bosses)
    Amen

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  11. i am loving your comments.....i love hearing ...tum to kisi kaam ke nahi ho....ha ha...

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