Haldi Chili ka Macchi (Poached Fish with Turmeric)

This is a wonderful fusion Indian recipe that Chef Ansari shared with me during my Maldivian cooking class at Laamu.

This recipe really simplifies a really complex mélange of flavors.


Haldi Chili ka Macchi (Poached Fish with Turmeric) : A Recipe from Six Senses Laamu, Maldives

Serves 1


1 small Reef fish fillet (use any firm white fish)

½ tsp. Cumin seed

1 tbsp. Oil

A pinch turmeric powder

½ tsp. Curry powder (can use garam-masala powder)

1 small Green chili, chopped

1 onion, sliced

1 tsp. Garlic-ginger slices

1 tsp. cilantro leaves

Salt to taste

½ tsp. Lemon juice

1 tbsp. Cooking cream

1 tsp. Butter

½ tsp. kastoori methi (fenugreek leaves), roasted

A few seasonal vegetables, blanched (or mashed potato)

• Heat oil in a sauce pan and add cumin seeds

• When seeds pop add onion, garlic, ginger green chili, turmeric and curry powder.

• Sauté for few minutes.

• Add water and cilantro leaves.

• Let it come to a boil and add the fish fillet.

• Poach the fish in the broth until fish is cooked.

• Remove the fish from the broth and keep aside.

• Add cooking cream and butter reduce the broth till pouring consistency like cream.

• Strain the sauce and finish with roasted crushed kastoori methi leaves and lemon juice, check seasoning for seasonings.

• Serve the poached fish with mashed potato and blanched seasonal vegetables.

• Plate the fish on top of mashed potato or seasonal vegetables.

• Pour the sauce over the fish.

• Garnish with micro herbs or coriander leaves



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