Khat Mithi Machchi

Name: Khat Mithi Machchi (Sweet and Sour Fish)
Cuisine: India
Ingredients: 4 tablespoonfuls sugar; 2 green chillies (sabz mirch); 2 green chillies (sabz mirch); 6 cloves garlic (lasan); 4 tablespoonfuls peanut oil or salad oil; 1 dessertspoonful soya-bean sauce; ¼ teaspoonful red pepper (degi mirch); ¼ teaspoonful red pepper (degi mirch); 4 tablespoonfuls peanut oil or salad oil; ¼ teaspoonful white pepper (sufaid mirch); ½ teaspoonful red pepper; ½ teaspoonful salt; ½ teaspoonful red pepper (degi mirch); ½ teaspoonful red pepper (degi mirch); 1 pomfret weighing 1½ lb (680 g) (plaice or halibut may be used as substitute); ¼ teaspoonful white pepper (sufaid mirch); 2 egg whites (anda ki sufaidi); 2 egg whites (anda ki sufaidi); 2 tablespoonfuls arrowroot (arrowroot); 1 teaspoonful salt; ¾ pt (450 mils) peanut oil or salad oil; 2 ozs (60 g) finely-chopped onions; 1 tablespoonful water; ¾ pt (450 mils) peanut oil or salad oil; 4 to 5 tablespoonfuls vinegar (sirka); 1 dessertspoonful arrowroot; ½ oz (15 g) finely-chopped ginger; 4 to 5 tablespoonfuls vinegar (sirka); 4 tablespoonfuls water; 6 cloves garlic (lasan)

Sweet and Sour Fish

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a dish of rare perfection. A dish which though Chinese in origin has greatly captured the minds of the Delhiwalla. It has an uncommon flavour and an even more uncommon method of presentation, that is, so far as India is concerned. The fish has got the famous Chinese sweet and sour taste and is served whole complete with the head. It is a treat which will be appreciated by one and all.

Ingredients

Asia
India
Dinner
Pescatarian
Gluten-free
Spicy

Ingredients

Method