Ajwaini Machi Curry

• 7 cupfirm fish (bhetki, tilapia, or any firm white fish), cut into 4 cm pieces
• 1 tbspginger paste
• 2 tspgarlic paste
• 2½ tbspKashmiri chilli powder
• 1⅞ tspturmeric
• 1¼ tbspajwain (carom seeds)
• 1⅛ cupbesan (gram flour)
• 1¾ fl ozlemon juice
• —Salt to taste
• ¾ cupmustard oil
• 1¼ tbspajwain (carom seeds)
• ¾ lbonions (about 2 onions), finely chopped
• 3¼ tbspginger, finely chopped
• 1¾ tbspgarlic, finely chopped
• 1¾ tbspgreen chillies, finely chopped
• 7 oztomatoes (about 1½–2 tomatoes), finely chopped
• —Salt to taste

Method

1. 1

   Marinate the fish. Combine all marinade ingredients with the fish. Toss to coat thoroughly. Leave for 30 minutes.

2. 2

   Smoke the mustard oil (200 ml). Heat the mustard oil in a wide pan until it begins to smoke. Remove from heat and let cool for 2 minutes. This removes the raw pungency.

3. 3

   Deep-fry the fish. Return the oil to high heat. Deep-fry the besan-coated fish pieces until golden and crisp, about 4–5 minutes. Drain on kitchen paper. Set aside.

4. 4

   Make the curry. In 3 tablespoons of the same oil, add the ajwain (10 g) seeds. Stir for 30 seconds. Add the chopped onions (300 g) and fry over medium heat to golden brown, about 12 minutes. Add ginger (15 g), garlic (10 g), and green chillies (10 g). Stir for 2 minutes. Add Kashmiri chilli powder (15 g) and salt dissolved in a little water. Add chopped tomatoes (200 g) and cook until oil surfaces, about 8 minutes.

5. 5

   Add fish and simmer. Add the fried fish pieces to the masala. Pour in enough hot water to cover (about 300 ml). Bring to a boil, then simmer for 15–20 minutes until the gravy is thick and the fish has absorbed the masala. Adjust seasoning.

6. 6

   Serve with rice or chapatti.

Key Ingredient Benefits

Storage & Reheating