M3 - Machhli Mint Malai
Prep
30m
Cook
30m
Total
1h
For vegetarian alternative - replace fish with paneer.
Ingredients
6 servingsMint Chutney
Cashew Paste
Curry
Spices & Bases
Steps
1
Start by marinating the fish with lemon squeeze and salt and let it rest for about 20-30 mins.
2
Make the mint chutney by blending all the above mentioned ingredients into a smooth paste.
3
Soak the cashew nuts in warm water and meanwhile chop up the onion into mid sized pieces.
4
Toss the onions in a drizzle of oil with some salt till they start softening. Then add the cashews and cook them for a 3-5 mins. Spread out the mixture on a plate and let it cool to room temperature.
5
Blend the cashew and onion fry with a 1/8 cup of hot water into a smooth paste.
6
Add a drizzle of oil on a pan and fry the marinated fish to a light golden colour. Ensure to keep turning the fish very frequently to avoid sticking.
7
In a pot, add 3-4 tbsp of oil and bring it to a warm temperature. Add the onion-cashew paste to it and keep stirring to avoid the paste sticking to the bottom. Keep stirring till the oil separates from the paste.
8
Add the cumin powder and coriander powder and keep stirring. Then add the mint chutney to the pot and mix it well with the cashew paste to create a uniform gravy.
9
Let the mixture cook for 5 mins and then add the coconut cream/milk to the pot and mix well. If available, add a bit of desiccated coconut to enhance the coconut taste.
10
Finally add the fried fish and cover the pot with a lid. Let the fish cook in and absorb the gravy's flavours for about 10-15 mins on low flame.
11
Served best with rice but feel free to use chappatis or parathas too. Enjoy 😋!!
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 668kcal 33%
-
Fat 53g 81%
-
Saturated Fat 25g 125%
-
Carbohydrates 26g 8%
-
Fiber 5g 20%
-
Sugar 11g 22%
-
Protein 21g 42%
-
Cholesterol 52mg 17%
-
Sodium 315mg 13%
Percent Daily Values are based on a 2,000 calorie diet.
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