Indian Khatmitthi macchli

Indian Khatmitthi macchli

Khatmitthi macchli is easy to cook and healthy and cheap in price

Ingredients for this :->
Fish (small, whole) 500 gm
Tomatoes (pureed fresh) 500 gm
Onion (medium-sized, grated) one
Bay leaf one
Dhania powder ½ tsp
Sugar 3-4 tbsp
Dried ginger powder 1 tsp
Pineapple tidbits (blended coarsely in a mixie) ½ cup
Vinegar ¼ cup
Oil ¼ cup
A small pinch of haldi
Salt to taste

Method easy to Make :->
Wash and clean the fish. Slit lengthwise and remove the entrails. Wash well again. Apply salt and haldi and let it rest for half an hour. Heat oil in a thick-bottomed pot. When it reaches smoking point, put in the bay leaf. As the leaf changes colour, add grated onions and stir-fry till these become translucent. Now put in the tomato puree along with the powdered spices, salt and sugar. Stir well and add cook on medium low heat. Add a cup of boiling water and reduce to simmer. Add the fish and cook on low medium heat for five minutes. Remove the fish carefully and keep aside. Increase heat and thicken the sauce to preferred consistency. Pour in a dish, add the blended pineapple pieces, replace the fish, adjust seasoning and serve with rice or roti. If like Babur, founder of the Mughal dynasty, you are squeamish about fish bones, try this out with boneless fillets. We on our part don’t think it matches the eye appeal but as the adage has it each to his own. The same applies to retaining or removing the skin.

keep clean hand so enjoy this treat