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Many know that my favorite escape destination in Udaipur. The palatial and amazing lake city. Amazing great big lakes, palaces and palaces within lakes as islands, it is a bliss to be there for a break. With wonderful people with a superb sense of hosting backed with undeniably the most picturesque locations across all of Asia and maybe the best in the world, I have been drawn to Udaipur for it’s wonderful sense of cuisine too. While most of the state of Rajasthan being desert would never think of it, but Udaipur certainly incorporates some wonderful fish in it’s cuisine. Machi Jaisamandi is on dish which I had with my son while we were having dinner at a lake touching window in the fabled Jagmandir, another fabled wonderful palace complex which stands as a complete island in the lake Pichola. This is just one of the many others like Fateh Sagar, Udai Sagar, Doodh Talai and my favorite, the raw and massive Lake Jaisamand, which s the second largest artificial lake of Asia. This recipe is said to have originated from the many islands that still hosts tribals called Bhils who served it to Raja Jai Singh somewhere back in history. Wow ! that’s quite a serving of the place, right. As I said, I love the place. So lets get on with this fabled delicacy ! Machi Jaisamandi
….need to know (food details)
- Number of people served : 2 for the party
- Preparation time : 45 minutes
- Serving size : 1 bowl each
….and we need (ingredients)
- Fish pieces, any carp would do, 250 grams : Carps are generally soft white meat fishes which are easily found in water bodies. They have average to less bones. However, they are not very nutritious but blend very well with the spices used in the dish.
- Yogurt, 1 cup : Digestion, skin, hair, everything benefits from curd. In sizzling summers, it keeps the internals in control. Curd is our basic curry component here.
- Mint Leaves, 1/2 cup : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
- Turmeric 1 teaspoon, to be used in 2 halves : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
- Green Chili, 1 : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin.
- Red Chili powder, 1/2 teaspoon : Ground red chilies are a must in Rajasthani cuisine as I have found out lately. It is quite typical of the desert. Unlike the freshness of the green chilies, red chilies provide heat in a very earthy essence.
- Gram flour or Besan, 3 tablespoon : It is ground out of roasted or raw chick peas and is a very popular marinade. Besan is great for skin, control of cholesterol and diabetes and improvement of heart health.
- Lemon juice, 1/2 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
- Cumin 3/4th teaspoon, to be used in 2 halves : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc. Roasting it makes it easy to mix in the salads and curries. A non roasted seed would need irritable grinding by teeth while eating.
- Salt : A regular low sodium table salt would work well here.
- Oil, seed oil : A light sunflower seed or any other seed oil would do well.
- Coriander leaves, to garnish : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.
….time to cook ‘n roll (preparing instructions)
- Wash the fish pieces well and rub it with salt and keep aside.
- In a bowl, mix some gram flour, half turmeric powder, half ground cumin and a little water to make a paste.
- In a separate bowl, mix the yogurt, half turmeric and red chili powder and whip to mix well.
- Now make a fine paste of mint, green chili, lemon juice and salt to your taste. So that’s 4 separate bowls you have now, just to recollect :).
- Marinate the fish in the green paste and keep aside for 30 minutes so it seeps in well.
- Now coat this fish with the marinate well into it with the batter earlier prepare with gram flour. 3 bowls used till now.
- Shallow fry this batter coated fish for around 4 to 5 minutes till the color of the batter turns woody.
- Now, in a skillet, heat oil. Add the remaining cumin on medium heat and make it crackle.
- To this add the yogurt mix, i.e. the final bowl and let it cook on medium for 5 minutes.
- Add fish to it and cook for 2 minutes more.
- Take off, serve with chopped coriander garnish and enjoy.
Storage : No way, it won’t last long on your platter, I promise 🙂
Missing Something ? : Not much, I just followed the authentic steps, so I suggest for you to do the same too.