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

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