Dum Ki Machli Recipe

Name: Dum Ki Machli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Cuisine: Indian
Ingredients: 1 Indian Salmon fish; 3 tbsp gram flour; 3-4 tbsp curd; 1/2 cup lemon juice; salt to taste; 2 tbsp peeled almonds; 1 inch ginger; 7-8 garlic cloves; 1 tsp black peppercorns; 3-4 tbsp soaked poppy seeds; 5-6 green cardamoms; 2-3 mace; 4-5 cloves; 3-4 tbsp desiccated coconut; water as required; 1 tbsp sunflower seeds; 3-4 tbsp chopped pistachios; 3-4 tbsp oil; 4-5 tbsp saffron milk; 2 tbsp rose water; 1-2 cups mixed vegetables; 2 onions; 2-3 tbsp corinader

Harpal Singh Sokhi

Dum Ki Machli is a fish cooked in Dum pukht style. Chef Harpal Singh Sokhi shares this recipe which was a part of the royal kitchens of the Awadh.

Serves

Cooking Time

35-40 Min

Meal Type

curry

Preparation Time

15-20 Min

Difficulty

MEDIUM

View step by step

Ingredients for Dum Ki Machli Recipe

For Dum Ki Machli
- 1 Indian Salmon fish
- 3 tbsp gram flour
- 3-4 tbsp curd
- 1/2 cup lemon juice
- salt to taste
- 2 tbsp peeled almonds
- 1 inch ginger
- 7-8 garlic cloves
- 1 tsp black peppercorns
- 3-4 tbsp soaked poppy seeds
- 5-6 green cardamoms
- 2-3 mace
- 4-5 cloves
- 3-4 tbsp desiccated coconut
- water as required
- 1 tbsp sunflower seeds
- 3-4 tbsp chopped pistachios
- 3-4 tbsp oil
- 4-5 tbsp saffron milk
- 2 tbsp rose water
- 1-2 cups mixed vegetables
- 2 onions
- 2-3 tbsp corinader

How to make Dum Ki Machli Recipe?

1
Wash the fish properly, pat dry and rub it with lemon juice and salt.
2
Grind together peeled almonds, ginger, garlic cloves, black peppercorns, soaked poppy seeds, green cardamoms, mace, cloves, and desiccated coconut with water in a mixer. Add sunflower seeds and pistachios to it and grind again.
3
Take this out in a bowl and add salt and oil to it and marinate the fish with this paste.
4
Put some oil on your palms and spread the dough on the platform with your finger tips.
5
Grease a clay pot with ghee and put the marinated fish in it.
6
Pour saffron milk over it and add rose water, mixed vegetables, onion, coriander and pistachios.
7
Now seal this clay pot with the dough and sprinkle saffron water and pistachios over it.
8
Keep in a pre-heated oven at 180°C for 30-35 min.
9
Take the pot out after 30 minutes, brush ghee on it and cut the dough.
10
Dum Ki Machli is ready.

STEP BY STEP

Wash the fish properly, pat dry and rub it with lemon juice and salt.

Grind together peeled almonds, ginger, garlic cloves, black peppercorns, soaked poppy seeds, green cardamoms, mace, cloves, and desiccated coconut with water in a mixer. Add sunflower seeds and pistachios to it and grind again.

Take this out in a bowl and add salt and oil to it and marinate the fish with this paste.

Put some oil on your palms and spread the dough on the platform with your finger tips.

Grease a clay pot with ghee and put the marinated fish in it.

Pour saffron milk over it and add rose water, mixed vegetables, onion, coriander and pistachios.

Now seal this clay pot with the dough and sprinkle saffron water and pistachios over it.

Keep in a pre-heated oven at 180°C for 30-35 min.

Take the pot out after 30 minutes, brush ghee on it and cut the dough.

Dum Ki Machli is ready.

Dum Ki Machli is a fish cooked in dum pukht style. This style involves placing the fish or any food in a in a clay pot called a handi, sealing it tightly with dough and cooking it over a low flame for hours on end.

The chef uses Indian salmon fish for Dum Machli, marinates it with various spices and cooks it on a slow flame in a clay pot. The slow cooking allows all the flavours of various spices and ingredients to release their maximum flavours.

The rich and spicy Mughlai Dum Ki Machli is a treat for all your olfactory and gastronomic senses.

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Dum Ki Machli Recipe