Thandi Ajwaini Machchli

Name: Thandi Ajwaini Machchli
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 225 g/½ lb Prawns (large size); 15 g/2 Tbs Ajwain; 10 g/2 tsp Kashmiri Deghi Mirch powder; 50 g/1 Tbs Garlic paste; 160 g/1 cup Onions; Groundnut Oil to saute prawns and onions; Groundnut Oil to saute prawns and onions; Groundnut Oil to saute prawns and onions; 2 kg/4½ lb Fish fillet; 200 g/7 oz Carrots; 160 ml/⅔ cup Cream; 20 g/⅓ cup Coriander; 6 Eggs; 3 Lemons

Preparation info

Serves:
10
(2 moulds of 1 kg 2¼ lb each)

Difficulty
Medium
Ready in
1 hr 45

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The inspiration for this cold fish delicacy came from Amritsari Machchli (see Punjab Section)-hence the exclusive use of ajwain.

Ingredients

2 kg/4½ lb Fish fillet
225 g/½

Asia
India
Punjab
Starter
Gluten-free
Pescatarian

Method

Preparation

THE FISH: Clean, wash, pat dry and cut into small chunks. Mix ajwain and Deghi Mirch with garlic paste and rub the chunks with this mixture.

THE PRAWNS: Shell, devein and cut into ½-inch cubes. Heat oil in a kadhai, saute over medium heat for 5 minutes, remove, discard the fat cool and refrigerate.

THE ONIONS