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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.
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Serves

3

Cooking Time

35-40 Min

Meal Type

curry

Preparation Time

15-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • 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

PREPARATION

  1. 1

    Wash the fish properly, pat dry and rub it with lemon juice and salt.
  2. 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. 3

    Take this out in a bowl and add salt and oil to it and marinate the fish with this paste.
  4. 4

    Put some oil on your palms and spread the dough on the platform with your finger tips.
  5. 5

    Grease a clay pot with ghee and put the marinated fish in it.
  6. 6

    Pour saffron milk over it and add rose water, mixed vegetables, onion, coriander and pistachios.
  7. 7

    Now seal this clay pot with the dough and sprinkle saffron water and pistachios over it.
  8. 8

    Keep in a pre-heated oven at 180°C for 30-35 min.
  9. 9

    Take the pot out after 30 minutes, brush ghee on it and cut the dough.
  10. 10

    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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