Machhi Patia

Source: Indian Recipes Under 30 Minutes
Made: October 27, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

Despite the number of steps (grate onions, grind seeds for paste, purée tomatoes, steam rice) most can be completed while the fish is marinating.  Add another 15 minutes cooking time and your meal is ready.  Fish fillets steamed in a thick, spicy tomato gravy.  And really good!  I am glad I have leftovers; can’t wait to have this again.

Machhi Patia

Machhi Patia

Machhi patia
1½ lb./750 g fish fillets
Salt to taste
Juice of 1 lemon
4 Tbsp/60ml sesame seed oil
8 medium onions, grated
6-8 garlic cloves
6-8 dried red chilies
2 tsp./4g cumin seeds
1 Tbsp./15 ml. vinegar
Salt to taste
Sugar to taste
3 ripe tomatoes, made into a thick purée

Using the salt and lemon juice, marinate the fish fillets for 15 minutes.
Make a spicy paste by grinding the garlic cloves, dry red chilies and cumin seeds with a little vinegar.
Heat the sesame oil in a pan and cook the grated onion until brown.
Add the ground paste and mix well.
Add the fish fillets and simmer until tender (about 10 minutes)
Add the tomato purée, vinegar, salt and sugar. Mix well.
Serve over steamed rice.


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