Achaari Macchi

What is unique about Achaari Macchi

‘Achaar’ in Hindi means pickle. So basically this delicious tangy recipe falls on the spicier side of Indian cuisine and can be reserved for those days when your taste buds crave some authentic, spicy Indian delicacy. Macchi refers to fish, This recipe is a home improvement and very spicy and delicious meal. 

Ingredients for Achaari Macchi

Salmon ( or alternatively Haddock ) -800 gms, cut into fillets of 2” thickness, washed and wiped dry
Onions – 2 medium-sized, sliced, fried and ground to a paste
Oil- 4 tablespoons

Turmeric- 1 teaspoon each for the fillets and the gravy
Salt to taste
Vinegar – 2 teaspoon
Chilli powder – 1 teaspoon

Lemon juice – 2-3 teaspoons
Black cumin (Kalonji)- 1 1/2 teaspoons

Cumin seeds ( Zeera) – 2 teaspoons
Fennel seeds – 1 teaspoon
Dried red chilled – 5-8, destemmed
Poppy seeds – 1 1/2 teaspoon

Method

In a bowl, mix together 1 teaspoon of turmeric, vinegar and salt

Rub this mixture onto the fish fillets coating them uniformly and leave aside for 15-20 minutes

How to prepare the achaar base using the dry ingredients:

In the meantime, as the fillets are left to marinate, prepare the base of the achaar fish by dry roasting the cumin, fennel, poppy seeds and red chillies

At the end of the marination time, in a medium-sized pan , sauté the salmon fish fillets using enough oil so that the fillets come out a little crisp when done. Lower the flame once all the fillets are fried

Continue to cook in the remaining oil left after frying the fish by adding the prepared onion paste, ground achaar paste, turmeric, salt, chilli powder and black cumin seeds

Give the ingredients a good mix and add a small glass ( about 15mls ) of water. Leave the gravy to cook over low flame for 15-20 minutes

When the gravy starts to change colour, add the sautéd fish pieces and mix gently with a flatted ladle to avoid breaking the fillets

Continue to cook on low heat till the gravy acquires a thick, grainy texture and the oil starts to float in the top

At this point, temper the achaar Macchi gravy with 1-2 dried red chillies and 1 teaspoon of black sesame seeds. Now take the gravy off the stove

Drizzle in the lemon juice on the gravy and serve this achaar delicacy with hot naans, rotis, or flavoured rice

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