Spiced and Baked Fish (Masala Dum Machchi) Recipe
Ingredients:
- 6 fish steaks, about 1-inch thick
- 2 tablespoons turmeric powder
- 6 tablespoons mustard or vegetable oil
- 1 teaspoon mustard seeds
- 1 piece of ginger (2-inch long), peeled finely minced
- 6 cloves garlic, minced
- 2 fresh red chiles, such as serrano, stems removed, and halved
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon clove powder
- 1 cup yogurt
- Salt to taste
- 1/4 cup parsley leaves or cilantro for garnish
How to cook Spiced and Baked Fish (Masala Dum Machchi):
- Rub the turmeric powder on the fish, and wash in cold water. Dry the fish on paper towels.
- In a large skillet, heat 4 tablespoons oil over medium heat for 3 minutes and add the mustard seeds when they begin to pop, reduce the heat, add the ginger, garlic, and chile and fry for 2 minutes.
- Add the cumin, coriander, and clove powders.
- Fry for 1 minute. Remove the skillet from the heat, and combine its contents with the yogurt in a large bowl. Add salt.
- Grease a large baking dish with 2 tablespoons of oil, place the fish steaks in the dish, and pour the yogurt marinade over them. Marinate at the room temperature for 30 minutes.
- Heat the oven to 350°F. Bake the fish, uncovered, for 5 minutes.
- Gently flip the fish, reduce the heat to 200°F, and cook for 10 minutes.
- Garnish the baked fish with cilantro or mint leaves just before serving.
Note:
This recipe requires advance preparation.
Comments:
This popular Bengali fish recipe is usually prepared with hilsa, a fish with very firm flesh. Swordfish and tuna are good substitutes. Rubbing the fish with turmeric and then washing it is an Indian culinary tradition to clean the fish.
This recipe for Spiced and Baked Fish (Masala Dum Machchi) serves/makes: 6
Main Ingredient: Various Fish
Preparation Method: Baked
Cuisine: Indian