Nabhi Wali Machli

Chef Ranveer Brar shares a recipe that he learned in Mussorie at the summer house of the current monarch of the Nabha. This recipe has a Kashmiri influence and is a treat for fish lovers.
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Serves

1-2

Cooking Time

15-20 Min

Meal Type

curry

Preparation Time

8-10 Min

Difficulty

Medium

INGREDIENTS

  • 300 gm Surmai
  • lemon juice
  • salt as per taste
  • 1 tsp turmeric powder
  • 4 - 5 tbsp mustard oil
  • For gravy
  • water as required
  • salt as per taste
  • 6 - 7 tbsp mustard oil
  • 1 tsp cumin seeds
  • 2 onions
  • 1 1/2 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 raw mango
  • 3 lotus stems
  • 2 tomatoes
  • 3 - 4 lime leaves
  • 8 - 10 coriander stems
  • 1/2 tsp sugar
  • salt as required

PREPARATION

  1. 1

    Marinate the fish pieces with salt, turmeric and lime juice and set aside.
  2. 2

    Heat mustard oil in a pan and fry the fish.
  3. 3

    Boil the lotus stems in salted water and set aside.
  4. 4

    Heat mustard oil in a pan and add cumin seeds, ginger-garlic paste, onions, turmeric, red chilli powder, coriander powder and saute.
  5. 5

    Add raw mango pieces, boiled lotus stems, water, tomatoes, lime leaves, coriander stems, sugar, salt and mix well.
  6. 6

    Add the oil left after frying the fish and mix well again.
  7. 7

    Place the fish pieces on the gravy and serve.
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