How to make Hare Masalewali Machchli -
Whole pomfret coated with green chutney, covered with rice flour and semolina and pan fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pomfret (पापलेट), Fresh coriander leaves (ताज़ा हरा धनिया)
Cuisine : Indian
Course : Main Course Seafood
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For more recipes related to Hare Masalewali Machchli checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Crab in Devils Sauce Masala Prawns Classic Seafood Paella Jau Jhinga Bhavnagri
Hare Masalewali Machchli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hare Masalewali Machchli Recipe
Pomfret make slits on both sides 1 medium
Fresh coriander leaves chopped 1 cup
Scraped coconut 2 tablespoons
Green chilli chopped 1 teaspoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Green garlic 2-3 stalks
Salt to taste
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Lemon juice 2 1/2 tablespoons
Turmeric powder 1/2 teaspoon
Oil 5 tablespoons
Rice flour 4 tablespoons
Semolina (rawa/suji) 2 tablespoons
Method
Step 1
Rub salt, turmeric powder and 1 tbsp lemon juice on pomfret fish. Refrigerate for 10-15 minutes.Grind coriander leaves, coconut, green chillies, ginger, garlic, green garlic with greens, salt, coriander seeds, cumin seeds and remaining lemon juice with little water into fine paste.
Step 2
Heat oil in non stick pan. Using your fingertips apply the ground paste all over the fish liberally, ensuring that the paste is applied inside the slits too.
Step 3
Combine rice flour and semolina on a plate. Add salt and mix well.Place fish on flour mixture and coat generously. Press firmly and set aside for 5 minutes.
Step 4
Place fish in pan, cover and cook on medium heat for 5 minutes. Flip, cover and cook the other side on medium heat for 5 minutes. Serve hot.
Nutrition Info
Calories : 1130 Kcal
Carbohydrates : 25.3 gm
Protein : 54.4 gm
Fat : 85.2 gm
Other : Niacin- 4
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
