Time for some trout

Those of you who love murg mussallam, here is your opportunity to take a bite of machhali mussallam. Not very difficult to rustle up at home, the dish can also establish your position among friends and family as a good cook.

Machhali mussallam

Ingredients

1 kg (4 nos) Fish (Trout)

Filling

Sole fish, (minced): 300 gm

Red capsicum (chopped):

100 gm

Green coriander: 50 gm

Amul cheese (grated): 100 gm

Salt: To taste

White pepper: To taste

Egg white: 4

For the gravy

Ghee: 50 gm

Royal cumin: half tsp

Onion puree (boiled): 100 gm

Cashew nut paste: 50 gm

Tomato puree: 150 gm

Salt: To taste

Kashmiri mirch powder: 1 tsp

Kasoori methi powder:

One fourth tsp

Cream: 30 ml

Green cardamom powder:

Half tsp

Mace powder: A pinch

Garam masala: A pinch

Butter: 25 gm

Green coriander (chopped):

1 tsp

Method

Debone the fish completely, retaining its head and tail, clean, wash and keep aside.

To prepare filling, in a mixing bowl, put all ingredient and mix well. Stuff this mixture into the fish and ensure that the mixture doesn’t come out.

Grease a roasting tray, place the fish in vertical position. Cover the fish with silver foil and roast it in a preheated oven at 300°c for eight to 10 minutes.

To prepare the gravy, take a pan, add ghee, royal cumin seeds and sauté for a while. Add the boiled onion puree and cook till water evaporates. Add the cashew nut paste and tomato puree and cook for 10 minutes. Add salt, Kashmiri mirch powder, kasoori methi and keep cooking.

Add cream, green cardamom powder, mace powder, garam masala and cook for another two to three minutes. Remove the fish from the oven, place it on a serving platter. Pour the gravy on top, sprinkle green coriander and serve hot. It serves four people.

DAVINDER KUMAR

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