Ingredients
- Fish: 6 pieces Tender and small variety brinjal: 3 Onion: 1 medium sized Ginger: 1 ½ inch long Garlic: 3 cloves
- Mustard oil: to half fry the fish and brinjal Mustard oil: 1 tbsp Fenugreek seeds: a pinch Dry chillies: 2 Salt: to taste Kolakhar: 2 tsps Hot water: a little more than 1 cup
Method
Step 1
Wash the fish and drain. Rub them with salt. Split the tender brinjals and wash. Peel the onion, wash and slice. Peel the ginger, wash and crush. Peel the garlic cloves and wash.
Step 2
Heat the mustard oil and half fry the fish. Also half fry the brinjals. Keep it upon paper napkin to soak excess oil. Heat a tablespoon of fresh oil in another karai. Temper with fenugreek seeds, dry chillies and garlic cloves.
Step 3
When the garlic cloves are brown add the sliced onion. Fry the onions till soft. Add salt to taste and the hot water. Bring to boil and add the fish pieces. Cover and simmer till almost done.
Step 4
Add the half fried brinjals and cook covered for a minute. Add the khar in a little warm water and mix well. Cook for about ½ a minute and switch off the gas. Let it remain covered for a couple of minutes. Garnish to your choice and serve warm with sewa diya bhat.
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