Mahi Khaliya by Zubaida Tariq

Ingredients:

• Surmai fish 1 kg
• Mustard oil 1 bowl
• Green chilies 2
• Curry leaves 2
• Whole red chilies 4
• Lemons 1-2
• White sesame seeds 2 tbsp
• Salt to taste
• Tamarind paste 1/4 cup
• Fenugreek seeds few
• Coconut 1 small piece
• Peanuts 10-12
• Poppy seeds 1 tbsp
• Red chili powder 1 tbsp
• Ginger 2 tsp
• Garlic 2 tsp
• Turmeric 1/4 tsp
• Whole coriander 2 tbsp
• White vinegar 2 tbsp
• White cumin 1/2 tsp
  

Method:

1. Clean skin of fish, make big size pieces and put vinegar without washing it.
2. Wash with lukewarm after 10 minutes.
3. Now roast poppy seeds, white cumin, sesame seeds, whole coriander, peanuts and coconut on tawa until golden and then grind it finely.
4. Then heat oil in pot, put whole red chilies, fenugreek seeds and 3 curry leaves and black it.
5. Then put ginger, garlic, turmeric, red chili powder, salt and grinded masala, roast it and remove from stove.
6. Now put lemon juice on fish and fry it.
7. When golden brown, remove it.
8. Then keep masala again on stove, heat it, spread on fish pieces and put roasted masalay.
9. Then put tamarind paste, curry leaves and green chilies and shake pot.
10. When oil comes up and simmer it on low flame on tawa.
11. Remove after 5-10 minutes and serve with plain rice.