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Dum Ki Machli is a fish cooked in Dum pukht style. Chef Harpal Singh Sokhi shares this recipe which was a part of the royal kitchens of the Awadh.
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Ingredients
For Dum Ki Machli
1 Indian Salmon fish
3 tbsp gram flour
3-4 tbsp curd
1/2 cup lemon juice
salt to taste
2 tbsp peeled almonds
1 inch ginger
7-8 garlic cloves
1 tsp black peppercorns
3-4 tbsp soaked poppy seeds
5-6 green cardamoms
2-3 mace
4-5 cloves
3-4 tbsp desiccated coconut
water as required
1 tbsp sunflower seeds
3-4 tbsp chopped pistachios
3-4 tbsp oil
4-5 tbsp saffron milk
2 tbsp rose water
1-2 cups mixed vegetables
2 onions
2-3 tbsp corinader
PREPARATION
- Wash the fish properly, pat dry and rub it with lemon juice and salt.
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- Grind together peeled almonds, ginger, garlic cloves, black peppercorns, soaked poppy seeds, green cardamoms, mace, cloves, and desiccated coconut with water in a mixer. Add sunflower seeds and pistachios to it and grind again.
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- Take this out in a bowl and add salt and oil to it and marinate the fish with this paste.
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- Put some oil on your palms and spread the dough on the platform with your finger tips.
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- Grease a clay pot with ghee and put the marinated fish in it.
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- Pour saffron milk over it and add rose water, mixed vegetables, onion, coriander and pistachios.
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- Now seal this clay pot with the dough and sprinkle saffron water and pistachios over it.
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- Keep in a pre-heated oven at 180°C for 30-35 min.
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- Take the pot out after 30 minutes, brush ghee on it and cut the dough.
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- Dum Ki Machli is ready.
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