Machi Bhaat (Fish Pulav)

Machi Bhaat (Fish Pulav)

By May 30, 2014

  • Rating 5 stars - based on 1 review(s)
  • Yield : 6 servings

Ingredients

Instructions

Heat a large saucepan on medium and fry the chopped
onions in 1/3 cup of oil until golden. Add bell pepper,
cilantro, garlic paste, ginger paste, green chili paste, cumin
seeds, turmeric powder, coriander seeds, fennel seeds,
ground cardamom seeds, fresh liquefied tomato, sugar, salt,
lemon juice and water. Cook for 2 minutes, then add the
fried potatoes and fried onions, tomato sauce and ketchup.
Lastly add coconut cream.

Let the mixture simmer on very low heat to avoid sticking
at the bottom. If the mixture is too thick and dry, add a little
water. Mix well and cook for 2 to 3 minutes, or until the
gravy is well blended. Taste flavor and then add the fish
pieces which were previously fried or broiled. Keep off the
fire.

Preheat oven at 250°F.
In a large saucepan, heat half cup of oil and fry the
cinnamon stick and the chopped onions until tender but not
browned.

Add bell pepper, chilli, garlic paste, ginger paste, cilantro
leaves, all the spices, salt, lemon juice, and 6 cups of water
and bring to boil.

Wash and drain the rice and add to the boiling water. Cover
and cook on low heat until the rice is tender and water is
absorbed.

Add coconut cream and fried onions. Keep in the preheated
oven, turning occasionally. Add 1 to 2 tbs of fish
gravy to the rice to give it an extra flavor and gently stir. If
the rice is not perfectly cooked, add a little water.

Arrange the rice in a large platter, arrange spice coated fish
on top with its sauce and potatoes. Serve with a salad of
your choice.

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One Response to Machi Bhaat (Fish Pulav)

  1. KHERUN

    Thanks for these receipes

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