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

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.