Mahi Khaliya by Zubaida Tariq

Ingredients:

• Fish 1 kg
• Mustard oil 1 cup
• Green chilies 2
• Curry leaves 2
• Whole red chilies 4
• Lemons 1-2
• Tamarind paste 1/2 cup
• Fenugreek seeds few
• Coconut 1 small spice
• Peanuts 10-12
• Poppy seeds 1 tbsp
• Red chili powder 1 tbsp
• Ginger 2 tsp
• Garlic 2 tsp
• Turmeric 1/2 tsp
• Coriander seeds 2 tbsp
• White vinegar 2 tbsp
• Cumin 1/2 tsp
• Sesame seeds 2 tbsp
• Salt to taste

Method:

1. Clean skin of fish, make big size of botiyan, spread vinegar with washing it and keep it.
2. Wash it with lukewarm water after 10 minutes.
3. Now roast poppy seeds, sesame seeds, coriander seeds, peanuts and coconut on tawa until golden and grind finely.
4. Then heat oil in pot, put red chilies, fenugreek seeds and curry leaves and fry until black.
5. Then put ginger, garlic, red chili powder, salt and roasted & grinded masala and remove from stove.
6. Now spread lemon juice on fish and fry it.
7. When golden brown, remove it.
8. Then keep masala on stove, heat it, spread fish and put in roasted masalay.
9. Then put tamarins paste, curry leaves and green chilies and stir pot.
10. When oil comes up and simmer it on low flame on tawa.
11. Remove it after 5-10 minutes and serve with plain rice.