MACHCHI KE SOOLEY

Preparation Method :

• Cut the fish into 2" pieces. Wash and drain well. Dry the fish on kitchen towels, while preparing for the marinade.
• The Marinade
• Heat the oil in a small frying pan and add the whole garlic cloves to it. Fry gently, till it turns a rich golden brown. Remove them to a plate and reserve.
• Now add the finely sliced onions to the oil and fry them on medium to high heat, till they are a deep dark brown. Remove and drain on kitchen paper.
• Put the fried garlic and onion into a heavy mortar or grinder.
• Dry-roast the whole spices, spice powders, green chillies, coriander leaves and stems and salt on high heat, till slightly charred and very aromatic.
• Add them to the mortar or grinder. Add the lime juice and ghee, and grind, till the masala paste is fine in consistency and deep golden brown. Add the remaining melted ghee to loosen the paste slightly.
• Crease a medium-sized roasting tray with a little ghee or butter and pre-heat an oven to 160°C.
• Place the fish in the tray, ½ " apart and put a spoonful of the marinade on each piece.
• Gently massage the marinade into the fish to coat the pieces completely. Dot each piece offish with a small knob of butter, squeeze some lime juice on top and sprinkle with the coriander leaves.
• Bake the fish in the oven at 160°C for 12-14 minutes.
• Serve the sooley on a platter with a tamarind and green chilli chutney.