Peethiwali Machchi

Name: Peethiwali Machchi
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: Serves: 4
Cuisine: Indian
Ingredients: 10 g/2 Tbs Coriander; 2 drops Vetivier; 3 g/½ tsp Garam Masala; 220 g/1 cup Yoghurt; 3 g/¾ tsp Fenugreek (Kasoori Methi); 3 g/¾ tsp Fenugreek (Kasoori Methi); 20 g/3½ tsp Cashewnut paste; 50 g/3 Tbs Garlic paste; 3 g/½ tsp Turmeric; 15 g/1 Tbs Coriander powder; 100 ml/7 Tbs Mustard Oil; 100 g/⅔ cup Onions; 50 g/3 Tbs Fried Onion paste*; 25 g/4 tsp Ginger paste; 3 g/½ tsp Red Chilli powder; Salt; 50 g/¼ cup Basmati Rice; 50 g/3 Tbs Yoghurt; Mustard Oil to deep fry; 25 g/4 tsp Garlic paste; 10 g/1¾ tsp Ginger paste; 60 ml/4 Tbs Lemon juice; 16 Steaks Sole (60 g/2 oz each)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Sole, dipped in rice batter, fried in mustard oil and then simmered in a typical Avadhi gravy.

Ingredients

16 Steaks Sole (60 g/2 oz each)
Mustard Oil to deep fry

Asia
India
Uttar Pradesh
Main course
Gluten-free

Method

Preparation

THE FISH: Clean, wash and pat dry.

THE MARINATION: Mix all the ingredients and rub the steaks with this mixture. Keep aside for 15 minutes. Remove and press gently to drain excess marinade.

THE PEETHI (BATTER): Pick rice, wash in running water and soak for an hour. Drain, put in a blender, add red chillies, salt and water