Macchi No Sahas Fish Sauce With Gram Flour Part Two Recipe
Summary
Ingredients
| 2 pomfrets sliced into 8 to 10 pieces | ||
| 2 onions - sliced finely and deep fried | ||
| Onions | 2 , finely chopped | |
| Tomatoes | 4 Large, finely chopped | |
| Coriander | 1/2 Bunch (100gm) | |
| 1 tablespoon Kashmiri chilli powder | ||
| 2 pods garlic | ||
| Cumin | 2 Tablespoon | |
| Seeds | ||
| Green chillies | 18 , deseeded | |
| Eggs | 2 | |
| 1/2 cup sugarcane vinegar | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup gram flour, salt, oil | ||
Directions
1. Cook the two chopped onions in a wide mouthed vessel, along with one cup oil. When the onion becomes soft add the ground masala and fry it well. Then add one cup gram flour and chilli powder and stir well. If necessary add a little extra oil. When the flour becomes a smooth paste add three to four cups water and the chopped tomatoes and stir non-stop till you have a smooth thick gravy.
2. Wash the fish slices well. Salt them. When the gravy boils and begins to thicken, drop in the fish slices and allow to cook till soft on a low flame. Remove from the flame.
3. Stir the sugar and vinegar together and add the two beaten eggs to it. Mix well till the sugar has dissolved and add to the fish gravy in a slow trickle, stirring the sauce carefully to ensure that the fish is not broken nor the gravy, turned into scrambled eggs because of the heat of the sauce. Cover with fried onions and the freshly chopped coriander just before serving.
4. Some people prefer the white type of sauce whilst some prefer this slightly red one. Both taste good. You can substitute rawas slices or prawns for the pomfret slices.
5. This sauce is invariably served at birthday, navjote and wedding celebrations.
6. It can be made with boiled, salted meat instead offish. Use one kilo to one and a half kilo meat for the amounts given in the recipe. The soup should be strained and used instead of water.
2. Wash the fish slices well. Salt them. When the gravy boils and begins to thicken, drop in the fish slices and allow to cook till soft on a low flame. Remove from the flame.
3. Stir the sugar and vinegar together and add the two beaten eggs to it. Mix well till the sugar has dissolved and add to the fish gravy in a slow trickle, stirring the sauce carefully to ensure that the fish is not broken nor the gravy, turned into scrambled eggs because of the heat of the sauce. Cover with fried onions and the freshly chopped coriander just before serving.
4. Some people prefer the white type of sauce whilst some prefer this slightly red one. Both taste good. You can substitute rawas slices or prawns for the pomfret slices.
5. This sauce is invariably served at birthday, navjote and wedding celebrations.
6. It can be made with boiled, salted meat instead offish. Use one kilo to one and a half kilo meat for the amounts given in the recipe. The soup should be strained and used instead of water.
Chef
