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Indian Cooking Recipe : Dum Machli

Baked Shrimps, Bengali Fish Curry, Bombay Shrimps, Coconut Fish Fry, Crab Curry, Creamy Tiger Prawns, Crisp Fried Surmai Fish, Dum Machli, Fish Amritsari, Fish Cutlet, Fish Fingers, Fish Fry, Fish Kababs, Fish Korma, Fish Masala, Fish Moulee, Fish Patties, Fish Pitika, Fish Pulav, Fish Savoury Curry, Fish Souffle, Fish Temperade, Fish in Green Masala, Fish in Mustard Sauce, Fish with Moong Dal, Garlic Butter Pomfret, Gholu Fish in Curds, Ginger Fish, Grilled Fish, Grilled Prawns, Harri Bari Machhi, Hot And Sour Shrimps, Hyderabadi Fish, Lady Fish In Tomato Pulp, Lau Tenga, Malai Prawns, Masala Crab Curry, Masala Fish Fingers, Meat With Okra, Mussels In Shell, Non Veg Dal, Palang Saakor Tenga, Patot Dia Mach, Patrani Machchi, Pomfret Curry, Pomfret Garlic Pepper Sauce, Pomfret Recheido, Potato in Bombay Duck, Prawn Vindaloo, Prawns in Garlic Sauce, Shahi Fish, Stuffed Fish, Tandoori Fish, Tandoori Pomfret, Veal And Peppers

Ingredients:
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top

To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies

Method:
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.