Pickled Fish Steaks (Machi Mugarchee)
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| Recommended By Chef |
| 24 hours To Prep |
| 0:30 To Cook |
| 3 Servings |
| Tips About Recipe |
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8 oz. onions
3 green chills
2 dry red chillis
1-inch fresh root ginger
1 Clove garlic Oil for frying
½ teaspoon turmeric powder
1 tablespoon ground coriander seeds
Sprig curry leaves or
2 bay leaves
½ pint (U.S. 2/3 cup) vinegar
4 thick cod steaks
FOR THE GARNISH
lemon wedges
How to make Pickled Fish Steaks (Machi Mugarchee)
METHOD:
Finely chop onions, green and red chillies, ginger and crushed garlic.
Heat the oil in a saucepan and fry onions till golden brown.
Add the red chillies, ginger and turmeric and fry for 10 minutes.
Add the garlic, green chillies, coriander and curry leaves.
Cook for three minutes and add the vinegar.
Put in the fish and cook gently till fish is done.
Allow to cool in its juices in the refrigerator for 24 hours.
Garnish with lemon wedges.
Serve cold.
Posted By:
shumaila, Multan