Macchhli Jaisamandi by Mana Hotels

Jaismand Lake also known as Dhebar is where this dish found its origin. Maharana Jai Singh built this lake while making a dam on the Gomti River.

S.NO.	INGREDIENTS	QTY	UOM
1	Fish	100	G
2	Cumin seed (Jeera)	30	G
3	Garam masala	5	G
4	Chopped Green chilly	80	G
5	Chopped Green Coriander	10	G
6	Chopped Onion	30	G
7	Red chilli powder	10	G
8	Fresh Mint	30	G
10	Oil Refined	50	ML
11	Chopped Tomato	800	G
12	Corn flour	8	G
13	Egg	1	NOS
14	Beson	5	G
15	Chopped Garlic	10	G
16	Salt to taste	2	Spoon
17	Mustard oil	5	ML
18	Red Gravy	100	G
19	Yellow Gravy	100	G
20	Cooking cream	15	G

Instructions

1. Grind mint leaves, coriander leaves, ginger, and garlic to a fine paste. Green chutney is ready.
2. Then fill the fish with green chutney and keep it aside
3. Add egg, cornflour, besan, salt, and water in a bowl to make a paste.
4. Dip the fish in the batter and fry.
5. Heat oil in a heavy-based saucepan. Cook cloves, bayleaf, cumin seeds, cardamom, and cinnamon together till they start crackling.
6. Add the onions and tomato and sauté till the onions become red.
7. Add Indian masala and cook for 10 minutes.
8. Add the red and yellow gravy and cook for another 5 minutes.
9. Then add the fried fish and cooking cream.
10. Simmer on a low flame.
11. Garnish with ginger and fried mint leaves.

Enjoy this preparation with steamed rice.