Pakistani fish curry/peshawari style machli recipe

Ingredients

• Seer fish slices 750 gms
• Onion 2 nos medium size
• Blanched tomatoes 3 nos medium size
• Chopped green chillies 4 nos
• Chilli powder 1 1/2 tsp
• Turmeric powder 1/2 tsp
• Garam masala powder 1 tsp
• Cumin powder 1 tsp
• Mango powder 1 tsp
• Ginger garlic paste 2 tsp
• Curd 250 ml
• Lemon juice of 1 no
• Ghee 30 ml
• Salt to taste
• Coriander leaves few sprigs

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Preparation

• 1. Wash fish slices once and keep aside.
  2. Mix mango powder, salt and lemon juice. Apply it over the fish slices and marinate for minimum 30 minutes.
• 3. Heat a non stick pan and fry the fish slices on both the sides slightly and keep aside. Grind onion into a smooth paste.
• 4. Heat 30 ml ghee in a thick bottom vessel. Fry ground onion, ginger garlic paste in a slow fire till it becomes light brown in colour.
• 5. Add tomatoes, green chillies, cumin powder, salt and turmeric powder. Fry in a slow fire till the ghee comes out separately.
• 6. Add required amount of water and cook in a medium fire till it becomes dry and mash it into paste.
• 7. Add 100 ml water to curd and beat well and add it.
  8. Add fish slices once the curry starts to boil and cook in a slow fire till fish is cooked well.
• 9. Garnish with garam masala powder, coriander leaves and serve hot with white rice.