Main Course

Machli Ki Khatti Curry

11 Aug
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Machli Ki Khatti Curry

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Pakistani
Servings 4

Ingredients
  

  • 1 kg Fish
  • 125 gm Tamarind Pulp
  • 2 tsp Ground ginger
  • 3 tsp Cumin
  • Salt and pepper to taste
  • 187 gm Ghee
  • 125 gm Chop onion
  • 2 tbsp Crushed garlicĀ 
  • 3 tbsp Coriander

Instructions
 

  • Cut pieces of fish and put salt on them and keep it for an hour
  • Then squeeze them in a sieve after washing them with a basin
  • Then after four hours of grinding all the spices and putting them on the fish pieces, put the extracted tamarind extract on the pieces
  • Then heat ghee in a pot and cut four cloves of onion and garlic and fry them until they turn red.
  • Add the fish pieces along with the spices and fry them well with a cup of water
  • At the end put the broth according to your choice and add green spices and keep it on the tail
  • After five minutes the fish is ready

Ł…Ś†Ś¾Ł„ŪŒ Ś©Ų§ Ś©Ś¾Ł¹Ų§ Ų³Ų§Ł„Ł†

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Pakistani
Servings 4

Ingredients
  

  • Ā Ł…Ś†Ś¾Ł„ŪŒ Ų§ŪŒŚ© Ų³ŪŒŲ±
  • Ā Ų§Ł…Ł„ŪŒ Ų¢ŲÆŚ¾Ų§ Ł¾Ų§Ų¤
  • Ā Ų§ŲÆŲ±Ś© Ł¾Ų³ŪŒ ŪŁˆŲ¦ŪŒ Ś†Ų§Ų¦Ū’ Ś©Ū’ ŲÆŁˆ Ś†Ł…Ś†
  • Ā Ų²ŪŒŲ±Ū ŲŖŪŒŁ† Ś†Ł…Ś†
  • Ā Ł†Ł…Ś© Ł…Ų±Ś† Ų­Ų³ŲØ Ų°Ų§Ų¦Ł‚Ū
  • Ā ŚÆŚ¾ŪŒ ŲŖŪŒŁ† Ś†Ś¾Ł¹Ų§Ł†Ś©
  • Ā Ł¾ŪŒŲ§Ų² Ų¢ŲÆŚ¾Ų§ Ł¾Ų§Ų¤
  • Ł„ŪŲ³Ł† Ł¾Ų³Ų§ ŪŁˆŲ§ ŲÆŁˆ Ś†Ł…Ś†
  • Ā ŲÆŚ¾Ł†ŪŒŲ§ ŲŖŪŒŁ† Ś†Ł…Ś†

Instructions
 

  • Ł…Ś†Ś¾Ł„ŪŒ Ś©Ū’ Ł¹Ś©Ś‘Ū’ Ś©Ų§Ł¹ Ś©Ų± Ų§Ł† Ł¾Ų± Ł†Ł…Ś© Ł„ŚÆŲ§ Ś©Ų± Ų§ŪŒŚ© ŚÆŚ¾Ł†Ł¹Ū’ Ś©Ū’ Ł„Ų¦Ū’ Ų±Ś©Ś¾ ŲÆŪŒŚŗ
  • Ł¾Ś¾Ų± Ų§Ł† Ł¾Ų± ŲØŪŒŲ³Ł† Ł„ŚÆŲ§Ł†Ū’ Ś©Ū’ ŲØŲ¹ŲÆ Ų§ŁˆŲ± ŲÆŚ¾ŁˆŁ†Ū’ Ś©Ū’ ŲØŲ¹ŲÆ Ś©Ų³ŪŒ Ś†Ś¾Ł„Ł†ŪŒ Ł…ŪŒŚŗ Ł†Ś†ŁˆŚ‘ Ł„ŪŒŚŗ
  • Ł¾Ś¾Ų± ŲŖŁ…Ų§Ł… Ł…ŲµŲ§Ł„Ų­ŁˆŚŗ Ś©Łˆ Ł¾ŪŒŲ³ Ś©Ų± Ł…Ś†Ś¾Ł„ŪŒ Ś©Ū’ Ł¹Ś©Ś‘ŁˆŚŗ Ł¾Ų± Ł„ŚÆŲ§Ł†Ū’ Ś©Ū’ Ś†Ų§Ų± ŚÆŚ¾Ł†Ł¹Ū’ ŲØŲ¹ŲÆ Ų§Ł…Ł„ŪŒ Ś©Ų§ Ł†Ś©Ų§Ł„Ų§ ŪŁˆŲ§ Ų¹Ų±Ł‚ Ł¹Ś©Ś‘ŁˆŚŗ Ł¾Ų± ŚˆŲ§Ł„ ŲÆŪŒŚŗ
  • Ł¾Ś¾Ų± Ś©Ų³ŪŒ ŲÆŪŒŚÆŚ†ŪŒ Ł…ŪŒŚŗ ŚÆŚ¾ŪŒ Ś©Łˆ ŚÆŲ±Ł… Ś©Ų± Ł„ŪŒŚŗ Ų§ŁˆŲ± Ł¾ŪŒŲ§Ų² Ų§ŁˆŲ± Ł„ŪŲ³Ł† Ś©ŪŒ Ś†Ų§Ų± ŲŖŲ±ŪŒŲ§Śŗ Ś©Ų§Ł¹ Ś©Ų± Ų³Ų±Ų®ŪŒ Ł…Ų§Ų¦Ł„ ŪŁˆŁ†Ū’ ŲŖŚ© ŲŖŁ„ Ł„ŪŒŚŗ
  • Ų§Ų³ Ł…ŪŒŚŗ Ł…ŲµŲ§Ł„Ų­Ū’ Ų³Ł…ŪŒŲŖ Ł…Ś†Ś¾Ł„ŪŒ Ś©Ū’ Ł¹Ś©Ś‘ŁˆŚŗ Ś©Łˆ ŚˆŲ§Ł„ Ś©Ų± Ų§ŪŒŚ© Ł¾ŪŒŲ§Ł„ŪŒ Ł¾Ų§Ł†ŪŒ Ś©Ū’ Ų³Ų§ŲŖŚ¾ Ų§Ś†Ś¾ŪŒ Ų·Ų±Ų­ ŲØŚ¾ŁˆŁ† Ł„ŪŒŚŗ
  • Ų¢Ų®Ų± Ł…ŪŒŚŗ Ų§Ł¾Ł†ŪŒ Ł¾Ų³Ł†ŲÆ Ś©Ū’ Ł…Ų·Ų§ŲØŁ‚ Ų“ŁˆŲ±ŲØŲ§ Ų±Ś©Ś¾ Ś©Ų± Ų§ŁˆŲ± ŪŲ±Ų§ Ł…ŲµŲ§Ł„Ų­Ū ŚˆŲ§Ł„ Ś©Ų± ŲÆŁ… Ł¾Ų± Ų±Ś©Ś¾ ŲÆŪŒŚŗ
  • Ł¾Ų§Ł†Ś† Ł…Ł†Ł¹ ŲØŲ¹ŲÆŁ…Ś†Ś¾Ł„ŪŒ ŲŖŪŒŲ§Ų± ŪŪ’
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