Lemo Wali Machli by Zubaida Tariq

Ingredients:

• Surmai fish fillet 1/2 kg
• Coriander leaves chopped 1 bunch
• Oil 1 cup
• Yogurt 1/2 cup
• Lemon 4
• Green chilies julienne 6
• Curry leaves few
• All spices ground 1 tsp
• Turmeric 1/2 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tsp
• White vinegar 1 tbsp
• Fenugreek seeds 6
• Cloves 4
• Curry leaves few
  

Method:

1. Put vinegar on fish, wash after 10 minutes and put some turmeric and salt.
2. Now heat oil in pot, put fenugreek seeds, cloves and curry leaves and fry until black.
3. Now mix ginger garlic paste, turmeric, red chili powder and all spice with yogurt, put in pot and roast it slightly.
4. Then deep fry turmeric fish in hot oil in other frying pan and spread on masalay.
5. Then put lemon juice, salt, green chilies and coriander leaves on fish and simmer it on low flame.
6. When oil comes up, serve hot fish with plain rice.