Machchi Nooroni

Machchi Nooroni

murrel fish
lemons
ginger-garlic paste
curd
mustard oil
jeera powder
garam masala
red food colour
salt
egg white
cashew nut paste
Kashmiri chilli powder
800 gms
5
50 gms
200 gms
100 ml
100 gms
100 gms
2 gms
to taste
2
100 gms
50 gms

Instructions

1. Wash, clean, and cut the murrel fish into cubes. Then, marinate it in ginger-garlic paste, lemon juice, and salt. Cut the fish further, blanch, and then mash it. Mix the curd, jeera powder, mustard oil, garam masala, food colour, Kashmiri chilli powder, and cashew nut paste together.

2. Add the marinated fish to the mixture and stuff the mashed fish into the cubed fish. Apply masala to it and skewer. Cook it in a clay oven and once it’s done, apply whisked egg-white onto the fish and keep it under the salamander for a couple of minutes before serving it.