Dum Ki Machli By Chef Harpal Singh Sokhi
Dum Ki Machli
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.Read More
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
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
2-3 tbsp corinader
- 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.