Fish Mashkur | Machli ki Mashkur | King Fish Mashkur | Crunchy Niqabi | Special Recipe

whole fish

🥗Healthier: grilled chicken

💰Cheaper: canned fish

Canned fish is more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and widely available.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Citric acid is a cost-effective alternative with similar tartness.

coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Prepare the marinade by mixing 2 tablespoons chili powder, 1 tablespoon coriander powder, 1 teaspoon thyme, 2 tablespoons ginger garlic paste, salt to taste, and 1/2 tablespoon roasted cumin powder with the juice of 1 lemon.

Coat the fish with the marinade and refrigerate for 30 minutes.

Wash 3 cups of basmati rice thoroughly and set aside.

In a pan, heat coconut oil and add 1 teaspoon fenugreek and 1 tablespoon cumin, mixing well.

Add chopped onion and green chili to the pan and sauté until soft.

Add the remaining marinade and chopped tomatoes to the pan, mixing well.

Pour in some water and let it simmer on low heat.

Fry the marinated fish in coconut oil until cooked through.

Prepare the rice by adding cooking oil and garam masala, then add 2 cups of water and bring to a boil.

Add the washed rice to the boiling water, season with salt, and cook until done.

Once the fish is cooked, add it to the rice and garnish with coriander leaves and lime juice.

Cooking Techniques

Equipment Needed

Spice Level: