Saufiyana Machli

Saufiyana Machli

Ingredients

 Dry masalas ground together

1 tsp black cardamom seeds

1 tsp fennel seeds

3 tsp coriander seeds

1 ½ tsp cumin seeds

Some mace

Make a paste of

½ cup cashew nuts

4 tbsp desiccated coconut

4 tbsp poppy seeds

2 onions, finely chopped

5-6 cloves of garlic

2-3 green chilis

500 gm basa fish, cubed (you can use pomfret also)

First dry roast the dry masalas and grind them to fine powder. 

Dry roast the poppy seeds, cashews and desiccated coconut and grind them together.

 Now blend together the above two sets of ground masalas along with onion, garlic and chilli. 

The reason we are grinding them separately is that if you grind them all together then the smaller spices such as poppy seeds, cumin, fennel etc don’t get ground into a fine paste. They remain chunky and then later on you can feel them in your mouth while eating.

Heat some oil and then add the spice paste. Sauté for a few minutes.

Add about 1 ½ cups water, bring to a boil and then reduce flame. Now add the fish cubes and season with salt. 

Cover and simmer gently till the fish is done. It does not take more than 10 minutes.