Achari fish

Name: Achari fish
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 kg boneless fish (red snapper, sole), cubed; 3 tbsp. coriander powder; 1 tsp. cumin powder; 3 tbsp. garam masala; 2 tsp. turmeric powder; 1 tbsp. Kashmiri red chilli powder; 4 tbsp. yogurt; 1 tbsp. mustard seed; 1 tbsp. nigella/kalonji seed; 1 tbsp. fennel seeds; 1 tbsp. cumin seed; 1 tbsp fenugreek seed; 6 dried red chillies; 1 tbsp. amchur powder (dry mango powder); 2 tbsp. oil; 4 tomatoes, chopped; 6 green chillies, washed and topped; 2 cloves garlic; 2 inch ginger, peeled; 3 onions, chopped

Sarvat Hanif @sarvathanif

Canada

Achar gosht is an authentic Pakistani recipe which combines a range of flavours to interest your palate. Overall, achar gosht or achari gosht (meat in pickling spices) looks like the usual curry dish, but it is far from ordinary.
Traditionally, achar gosht is in fact a spicy pickled meat, chicken or mutton curry.

Instead of indulging in the usual achar gosht, give achari fish a try.
Achari fish curry is a delicious spicy and tangy dish which is cooked in similar manner as the traditional achar gosh. However, we first marinate the fish and then fry it before making the usual achari curry.

Any variety of fish-- salmon, pompret, murrels, red snapper, sole, and rohu fish can be used. It’s best to use seasonal fish. And if you are not inclined to make the homemade masala, use store bough achar gosht masala. Achari fish is rich in vitamins and proteins from the fish. It can be served with plain rice, and roti.

Indulge in the tangy and tart flavours of the pickle with the umami flavour of the fish.

Sarvat Hanif @sarvathanif

Canada

Indulge in the tangy and tart flavours of the pickle with the umami flavour of the fish.

Saved

Ingredients

40 minutes

4 servings

1/2 kgboneless fish (red snapper, sole), cubed
3 tbsp.coriander powder
1 tsp.cumin powder
3 tbsp.garam masala
2 tsp.turmeric powder
1 tbsp.Kashmiri red chilli powder
4 tbsp.yogurt
1 tbsp.mustard seed
1 tbsp.nigella/kalonji seed
1 tbsp.fennel seeds
1 tbsp.cumin seed
1 tbspfenugreek seed
6dried red chillies
1 tbsp.amchur powder (dry mango powder)
2 tbsp.oil
4tomatoes, chopped
6green chillies, washed and topped
2 clovesgarlic
2 inchginger, peeled
3onions, chopped

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Steps

40 minutes

1

Sprinkle salt and 1 teaspoon turmeric on fish and mix to coat.
2

In 1 tablespoon yogurt add chili powder, 1 teaspoon dry mango powder, cumin powder and salt. Mix well.
Slit green chilies without cutting through, and fill the yogurt mixture. Set aside.
3

Dry roast mustard seeds, nigella seeds, fennel seeds, cumin seeds, fenugreek seeds and dry chillies - for 5 minutes or until their aromas are released.
4

Remove from heat, cool and grind coarsely. Set aside.
5

Blend the tomatoes, garlic and ginger in a food processor until it forms a smooth puree. Set aside.
6

Heat oil in a wok and fry fish till golden. Set aside.
7

In same oil gently fry the onions until softened.
8

Add the tomato puree, stir well and let the mixture reach a slow simmering point.
9

Add the ground spice and salt along with the green chillies and fry for 2 minutes or till oil separates.
10

Add remaining yogurt and mix till yogurt is combined in masala and curry is of desired consistency.
11

Add the fried fish; cover and cook for 8 minutes.
12

Sprinkle garam masala and gently mix. Serve.