It is said that the best food is simple and tasty …. Khichri - Sauce ni Machchi is one such dish which will tickle your taste buds and leave you asking for more …. definitely a must try in your home soon!
This delightful dish is often served at Parsi weddings and special events, the Khichri - Sauce ni Machchi is also a popular home-cooked meal, generally accompanied by Basmati rice Khichri (recipe for Parsi Khichri is give below) However, the Fish Sauce is just as amazing served with plain steamed Basmati rice or pav (bread)
The part that really makes this fish curry stand out from its other curry-peers, is the use of an egg-sugar-vinegar mixture, added at the end of the cooking process, to create a gravy with an absolute magical taste !
Ingredients:
8 filleted
chunks of Tuna (you can use Prawns or Shark as well)
1 tsp
turmeric powder
1 tbsp
cumin seeds
10 cloves garlic
10 cloves garlic
1 inch ginger
3 green chillies
2 big onions chopped finely
3 green chillies
2 big onions chopped finely
3 heaped
tbsp maida
¼ cup white vinegar
3 tbsp sugar
¼ cup white vinegar
3 tbsp sugar
1 egg
2 tbsp oil
2 tbsp oil
3 cups
water
Salt and black pepper to taste
Salt and black pepper to taste
Method:
First
clean the fish and marinate in turmeric and salt.
While
the fish is marinating, grind together the garlic, ginger, cumin seeds and green chillies.
In a heavy
bottomed pan, heat some oil and fry the chopped onions on medium heat until
golden brown.
Next,
add in the flour as well as the cumin – chilli mixture to the pan . Roast this
mixture, ensuring there are no lumps in the flour.
Once all
the oil has been absorbed and the flour is sufficiently roasted (should be
light brown in colour), add in 3 cups of water. Whisk the mixture to ensure
there are no lumps and it is having a smooth consistency.
Now, add
in the Tuna fish. Cover the pan with a glass lid and let it simmer on a medium
flame for 12 – 15 minutes until the fish is cooked.
While
the fish is cooking, in a measuring cup, measure up the vinegar, sugar and egg.
Whisk everything together until it has blended properly.
The fish
gravy should have cooked by now. Give this gravy about 7 - 10 minutes to cool
down. Once cool, add in the egg and vinegar mixture and give the gravy a good
mix.
It will
now lose its watery texture and become a bit thick. The gravy will now also get
a nice off-white colour due to the white vinegar. At this stage, you may need
to adjust the gravy to your palette – you want it to have a sour kick but if it’s
too sour, you can add some sugar.
Season
with salt and black pepper as per your taste.
