Machhili Jaisamandi Recipe

Cooking Directions

• STEP 1.Marinate the fish fillets with turmeric powder, red chili powder, and salt. Keep aside for 15-20 minutes.
• STEP 2.Heat oil in a pan and fry the fish fillets until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, onions, and cook until golden brown.
• STEP 4.Add ginger-garlic paste, tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 5.Add cashew paste, garam masala, and water. Let the gravy simmer for 10-15 minutes.
• STEP 6.Add the fried fish fillets to the gravy and cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose fresh fish fillets for the best taste and texture.
• You can add cream or coconut milk to the gravy for a richer taste.
• Adjust the spice level according to your preference.

Storage and Serving

• Machhili Jaisamandi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and add a splash of water if needed to adjust the consistency.
• Serve hot with steamed rice or roti.