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Mahi Khaliya (serves 4)
Ingredients
Surmai fish 1 kg
Mustard oil 1 bowl
Green chilies 2
Handi Curry leaves 2
Handi Whole red chilies 4
Lemons 1-2
Handi White sesame seeds 2 tbsp
Handi Salt (to taste)
Tamarind paste 1/4 cup
Fenugreek seeds few
Handi Coconut 1 small piece
Peanuts 10-12
Handi Poppy seeds 1 tbsp
Handi Red chili powder 1 tbsp
Ginger 2 tsp
Garlic 2 tsp
Handi Turmeric 1/4 tsp
Handi Whole coriander 2 tbsp
Handi White vinegar 2 tbsp
Handi White cumin 1/2 tsp
Method
Clean skin of fish and make big sized pieces. Add it in vinegar without washing it.
Wash with lukewarm water after 10 minutes.
Next roast poppy seeds, white cumin, sesame seeds, whole coriander, peanuts and coconut on tawa until golden and then grind it finely.
Then heat the oil in a pot, put whole red chilies, fenugreek seeds and 3 curry leaves and blacken it.
Next put ginger, garlic, turmeric, red chili powder, salt and grinded masala, roast it and remove from stove.
Put lemon juice on fish and fry it.
When golden brown, remove the fish.
Next keep masala again on stove, heat it, spread on fish pieces and put roasted masalay.
Put the tamarind paste, curry leaves and green chilies and shake the pot.
When oil comes up and simmer, put it on low flame on tawa.
Remove after 5-10 minutes and serve with Handi rice.