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Machhi Pulao Recipe
|Long grain rice||1 Pound|
|White fish fillets||1 1⁄2 Pound|
|Ground coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground ginger||1 Pinch|
|Onions||2 Large, finely chopped|
|Desiccated coconut||2 Tablespoon|
|Lemon juice||1⁄2 Tablespoon (from 1/2 lemon)|
Serving size: Complete recipe
Calories 3299 Calories from Fat 888
% Daily Value*
Total Fat 102 g156.5%
Saturated Fat 26.2 g131.1%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 1046.5 mg43.6%
Total Carbohydrates 440 g146.7%
Dietary Fiber 23 g92.2%
Sugars 28.9 g
Protein 162 g323.2%
Vitamin A 0.3% Vitamin C 90%
Calcium 72% Iron 71.5%
*Based on a 2000 Calorie diet
Cut the fish into 2 inch pieces.
Mix the coriander, cumin, turmeric, fenugreek and ginger together.
Heat 2 tablespoons of the oil in a large frying pan (skillet) and fry the spice mixture for about 1 minute.
Then place the fish in the pan.
Pour in just enough water to cover the fish and add salt to taste.
Simmer until the fish is cooked, then remove it carefully with a fish slice and keep warm.
Reserve the liquid.
Meanwhile, fry the onions in the remaining oil until brown.
Drain the rice and add it to the onions.
Mix well, then add the reserved fish liquid, the coconut and lemon juice.
Simmer gently until the rice is cooked, adding extra water during cooking when necessary but make sure that when the rice is tender the liquid has been absorbed.