Step-by-Step Guide to Prepare Any-night-of-the-week Machha ambila
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Homemade Machha ambila. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Machha ambila, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Machha ambila delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Machha ambila is 4servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Machha ambila estimated approx 2 5mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Machha ambila using 14 ingredients and 11 steps. Here is how you cook that.
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Ambila is a very popular and traditional Odisha recipe. Machha ambila can be described as fish cooked in a light sweet-soury-tangy gravy. The combination of tamarind and jaggery gives the gravy an amazing flavour. It can be prepared in this same way using only vegetables too.
Ingredients and spices that need to be Make ready to make Machha ambila:
- 4 Rohu fish pieces
- 1 Onion chopped
- 1 tsp Ginger garlic paste
- 1 tsp Panch phoron
- 2 Dry Red Chilli
- 1 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 3 tbsp Jaggery /sugar or according to taste
- Tarmarind soaked in warm Water few
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetida
- 2 tbsp Mustard oil
- Salt as per taste
- Chopped Coriander leaves for garnishing
Instructions to make Machha ambila
- Marinate fish pieces with salt and turmeric powder for 10mins.
- Heat mustard oil in a pan, add panch phoron, dry red chilli, chopped onion, curry leaves. hing. Saute.
- When onion becomes light pink add the ginger garlic paste and saute till raw aroma goes.
- Add turmeric powder, chilli powder, salt.
- Add fish pieces and fry each side 2mins.
- Add 1cup tarmarind water.
- When boil comes add jaggery /sugar.
- Cook further few mins till jaggery melts and gravy becomes thick. Adjust consistency according to your choice.
- Garnish with chopped coriander leaves.
Serve hot with steamed rice.
- Panch phoron is a mixture of - Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds.
- Adjust sweetness and sourness of the gravy according to the taste.
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