Allergens in Machhi No Saas: egg, fish.
Ingredients
Quantities for 4.
- 600g pomfret or seer, cut into 4 steaks Fish
- 2 large Eggs
- 2 tbsp Rice Flourthe traditional thickener
- 2 medium, finely chopped Onion
- 8 cloves Garlic
- 4 Green Chilli
- 1 tsp Cumin Seeds
- 1 tsp, chopped Gingeroptional
- 2 tbsp Sugar
- 3 tbsp Vinegarcane vinegar
- a small handful, chopped Coriander Leavesoptional
- 3 tbsp Neutral Oil
- to taste Salt
- 600ml Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the fish steaks with salt and a squeeze of the vinegar and leave 20 minutes, then rinse and pat dry.
- Grind the garlic, green chilli, cumin seeds and ginger to a fine paste with 2 tbsp water before you start cooking.
- Slake the rice flour in 4 tbsp cold water and keep it beside the stove. Added dry it will lump instantly.
Method
- Heat the oil and cook the onion gently until soft and translucent but not coloured, 8 minutes.Saas is a pale sauce. Brown onion here and it will look and taste wrong.
- Add the ground garlic-chilli-cumin paste and fry 2 minutes, until it stops smelling raw.
- Pour in the water with salt, bring to a simmer, and cook 5 minutes.
- Stir in the slaked rice flour and simmer 4 minutes, stirring, until the sauce coats a spoon lightly.
- Slide in the fish steaks in a single layer and poach on low 8-10 minutes, spooning sauce over rather than turning them.Turning breaks the steaks. Baste instead.
- Lift the fish out onto a serving dish and keep it warm.
- Beat the eggs with the vinegar until smooth.
- Take the pan off the heat, wait a minute, then trickle in the egg-vinegar mixture in a thin stream while whisking hard.Off the heat and slowly. Straight into a boiling pan the egg scrambles and the sauce is ruined.
- Return to the lowest heat with the sugar and stir 2 minutes until the sauce thickens to a thin custard. It must not boil.
- Taste for the sweet-sour balance, pour over the fish, scatter with coriander and serve with plain boiled rice.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat the same day. Refrigerated it keeps 1 day; reheat over the gentlest heat or in a bain-marie, as a boil will split the egg-thickened sauce.
Nutrition Good estimate
One serving of Machhi No Saas (396 g) is about 380 calories, or 96 calories per 100 g.
High protein: 35 g a serving, 37% of the calories
| Per serving396 g | Per 100 g | |
|---|---|---|
| Calories | 380 kcal | 96 kcal |
| Protein | 35.4 g | 9 g |
| Carbohydrate | 21.9 g | 6 g |
| of which sugars | 10.3 g | 3 g |
| Fibre | 1.5 g | 0 g |
| Fat | 16.1 g | 4 g |
| of which saturated | 2.5 g | 1 g |
| of which unsaturated | 12.3 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.