Name: Machli Jaisamandi recipe by Rekha Unni at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 kg firm fish fillet; Salt to taste; For green chutney; 1/2 cup coriander leaves; 3/4 cup mint leaves; 2 green chilies; 1/2 tsp lime juice; 1 tsp Grated Ginger; 1/2 tsp ginger minced; For batter; 1/2 cup besan; Water as required; Salt to taste; 1/4 teaspoon turmeric powder; 1/4 teaspoon roasted cumin powder; Oil to shallow fry; FOR CURRY; 1/2 cup Cream; 1 cup curd; 3/4 tsp turmeric; 1/4 teaspoon Red chili powder; 1/4 tsp cumin seeds; 4 tsp oil; Salt to taste

ABOUT Machli Jaisamandi RECIPE

Machli Jaisamandi is delightful Rajasthani Fish Curry cooked in cream, green chutney and curd

Ingredients Serving: 4

1/2 kg firm fish fillet
Salt to taste
For green chutney
1/2 cup coriander leaves
3/4 cup mint leaves
2 green chilies
1/2 tsp lime juice
1 tsp Grated Ginger
1/2 tsp ginger minced
For batter
1/2 cup besan
Water as required
Salt to taste
1/4 teaspoon turmeric powder
1/4 teaspoon roasted cumin powder
Oil to shallow fry
FOR CURRY
1/2 cup Cream
1 cup curd
3/4 tsp turmeric
1/4 teaspoon Red chili powder
1/4 tsp cumin seeds
4 tsp oil
Salt to taste

Instructions

Wash and cut fish fillet. Marinate with salt for 10 minutes
Grind all ingredients mentioned under chutney. Keep aside
Prepare smooth batter mixing all ingredients under batter section
Reserve 2 TSP chutney seperately. Cover the top of each fillet with chutney and place the chutney covered portion on top of other to form sandwich. Keep aside for 15 minutes
Heat oil. Coat the sandwich fish with besan batter and shallow fry until golden brown. Keep aside
Mix cream, curd, turmeric, chili powder, reserved chutney, salt with 2-3 tbsp water in a bowl and keep it aside
Heat oil in a pan, splutter cumin seeds. Add curd mixture and mix well. Once it starts bubbling, add fish pieces. Gently stir and switch off. Garnish with mint and corriander leaves, serve hot with roti or rice

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