Tandoori Machchi

Name: Tandoori Machchi (Fish Baked in a Clay Oven or Grilled in an Electric Oven)
Cuisine: India
Ingredients: ½ teaspoonful fenugreek leaves (ground methi)—optional; 3 whole sanghara fish weighing about 12 ozs (340 g) each (use mediumsized haddock as substitute); 6 small kachries (optional) plus ⅕ oz (5 g) powdered dried green mango (amchur); 1½ teaspoonfuls red pepper (degi mirch); 1 dessertspoonful vinegar (sirka); 1 teaspoonful coriander seeds (sukha dhania); 1 tablespoonful fresh lime juice plus 1 teaspoonful salt for rubbing over; 6 cloves of garlic (lasan); ½ teaspoonful salt; ¼ oz (7 g) ginger (adrak); ½ teaspoonful black cumin seeds (kala zeera); 3 dessertspoonfuls fresh lime juice 1 oz (30 g) ghee; 1 oz (30 g) ghee; ½ teaspoonful roasted black cumin seeds (kala zeera); 1 dessertspoonful powdered dried green mango (amchur) or 1 teaspoonful fresh lime juice

Fish Baked in a Clay Oven or Grilled in an Electric Oven

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is another popular delicacy which is a speciality of the cooks who migrated from Peshawar to India. The fish is cooked in a tandoor (clay oven). It can be cooked equally well on an open fire or under the grill. Proper selection of a fish weighing not more than 12 ozs (340 g) is essential for

Ingredients

Asia
India
Dinner
Pescatarian
Gluten-free
Spicy

Ingredients

Method