Telangana
Dum ki machli
Fish in a spiced curd coat, sealed and steamed in its own juices. Hyderabad's gentle way with seafood.
70 minTime
33 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original425kcal
33 gprotein
4 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Rub the fish with salt, turmeric and half the lemon juice. Rest for 15 minutes.
- 2Fry the onions in the oil until deep golden, then lift out. Dry roast the sesame and coconut until golden. Grind the onions, sesame and coconut with a little curd to a paste.
- 3Mix the paste with the rest of the curd, ginger garlic paste, chilli powder, coriander powder, garam masala, green chilli, half the mint and coriander and the rest of the lemon juice. Coat the fish and marinate 20 minutes.
- 4Spread 2 tbsp of the onion oil in a wide heavy pan. Lay the fish in one layer, pour the remaining marinade over and dot with ghee.
- 5Cover tightly, seal with foil or dough, and cook on a tawa over low heat.
- 6Uncover, scatter the remaining mint and coriander and serve.
Serve it like this
Serve straight from the pan with mint on top, with naan or plain rice.
