Punjabi Farmaishi Machli

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Ingredients list for Punjabi Farmaishi Machli

• 2 medium Pomfrets deboned and cut into 8 pieces
• 2 medium Onions sliced
• for deep-frying Oil
• 1 cup Fresh coriander leaves finely chopped
• 1½ inches Ginger
• to taste Salt
• 4 Cloves
• 2-3 Green cardamoms
• ½ teaspoon Black pepper powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander seeds
• 1 tablespoon Ghee
• 1 tablespoon Lemon juice
• 1 teaspoon Saffron (kesar) soaked in water
• a pinch Nutmeg powder

Method

1. Heat sufficient oil in a kadai. Add onions and deep-fry till golden and crisp. Drain on absorbent paper.
2. Cut fish pieces into two and place on a plate.
3. Reserve 1 tablespoon chopped coriander and grinds the remaining with half the ginger and salt into a fine paste using very little water.
4. Marinate the fish pieces with the ground coriander paste for 10 minutes.
5. Reheat sufficient oil in the same kadai. Deep-fry marinated fish for a minute. Drain on absorbent paper.
6. Grind together cloves, cardamoms, pepper powder, remaining ginger, red chilli powder and coriander seeds into a fine paste using little water.
7. Heat ghee in a non-stick pan. Add ground paste and sauté for a minute.
8. Add fried fish, reduce heat and mix lightly. Add little water, mix lightly and cook till the fish is fully done.
9. Add lemon juice and mix well. Adjust salt, fried onions and mix again.
10. Add saffron and nutmeg powder and mix well.
11. Garnish with reserved coriander and serve hot.