Palla Machli

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Ingredients

Palla Fish / (Rao) Fillet : 1.5- 2 kg
Ginger Paste: 1 tablespoon
Garlic Paste: 1 tablespoon
Tamarind Pulp: 1/2 cup
Chili Powder: 1 teaspoon
Turmeric Powder: 1 teaspoon
Chapli Kabab Masala: 2 tablespoons
Dried Pomegranate Seeds (crushed): 1 teaspoon
Coriander Seeds (crushed): 1 teaspoon
Iodized Salt: to taste
Oil for shallow frying
Green Chili (finely chopped) : 2-3 pods
Fresh Coriander (finely chopped): 1 teaspoon

How to make Palla Machli

METHOD:

Cut the fish fillets in portions that can fit in the frying pan. Make cuts, not too deep, on both sides of fish with a sharp knife.

• In a bowl make a thick paste using Ginger Paste, Garlic Paste, tamarind pulp, all the dry spices, and Chapli Kabab Masala.

• Thoroughly coat both sides of the fish fillets with the paste, making sure to rub some in the cuts. Marinate in the refrigerator for at least 30 minutes, preferably for 2 hours.

• Heat the oil in deep frying pan and fry the fish fillets at medium heat by cooking the skin-side down first till its golden in color.

• Sprinkle green chili, fresh coriander and serve on a platter.

Posted By: Fozia Lateef, Jamshoro

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Check out the tastiest Palla Machli recipe only at kfoods. Find Sea Food Recipes & all the recipes of all the chefs. Palla Machli is famous for its best and unmatchable taste. Also you can check Palla Machli. recipe in Urdu only at kfoods.com