Dum Matchchi

Dum Matchchi

This fish curry has a very different taste from the normal Kerala fish curry as whole spices are used along with kasuri methi. After adding kasoori methi it is baked with a tight lid(dum), so as the flavor get locked. This goes well with chappathy or plain rice. I have used hamour, you can use any tasty and fleshy fish of your choice to make it.

 

Ingredients

• Fish (cut into cubes)-500g

• White vinegar-1tbsp.

• Curd -1/2 cup

• Ginger paste-1 ½ tbsp.

• Garlic paste -1 ½ tbsp.

• Green chilies -3

• Olive oil- 3 tbsp.

• Cardmom-2

• Cloves-2

• Cinnamon-1/4-inch stick

• Bay leaf -1

• Mace powder- a small pinch

• Star anise-1

• Onion (finely chopped)-1/2 cup

• Kashmiri chili powder- ½ tsp.

• Coriander powder-1/2 tsp.

• Turmeric powder -1/4 tsp.

• Tomato (finely chopped)-1/2 cup

• Salt to taste

• Kasoori methi -1tbsp.

Method

• Add vinegar to the cleaned fish, make a fine paste of ginger, garlic and green chilies, add it with curd and marinate the fish for half an hour.

• In an oven and stove proof thick bottom pan, heat oil and sauté the whole spices, when it releases its flavor in the oil add onion and fry to golden brown.

• Turn the knob to a very low flame, add turmeric powder, chili powder and coriander powder.

• Sauté for a minute (make sure the powdered masalas doesn’t burn) add chopped tomatoes.

• Stir till the oil turns up, add fish along with the marinated masalas, add salt and mix well gently so that the fish won’t break.

• Cover it and cook it in a low flame, open the lid, add kasoori methi close the lid again.

• Bake it for 15 minutes at 150degree in a preheated oven.

• Serve hot.