Treat from Awadh

Light on the stomach and easy to cook, khatti machhli from the land of the nawabs is immensely satisfying

The Awadh region of Uttar Pradesh never ceases to surprise us with its culinary gems. From rustic, robust rural fare to subtle, sophisticated recipes, it has everything. The culinary repertoire is an eclectic collection of flesh, fowl and fish. Nowadays, chicken has edged out mutton dishes and fish is seldom encountered, especially in its jamindoz and musallam incarnation.

What a pity! The emblem of the Nawabs of Awadh was fish and we wonder what was the reason for the creature to be so honoured. Old-timers have tried to convince us that the legend of a fish jumping out on its own and landing in the lap of Asfuddaula in Faizabad was an omen to shift the Capital to Lucknow and to inaugurate a glorious chapter in the history of the dynasty.

For us, among the myriad accomplishments of that nawab and his successors, the gastronomic offerings remain the most precious. Others can amuse themselves with the Rumi Darwaza or Barha Imambara.

Khatti macchali — blending simplicity of the countryside with elegance of the court is one of our favourites — light on the stomach, easy to cook and immensely satisfying. Please note that that this is a very different from a similarly named dish in Hyderabad.

Ingredients
Boneless fish fillets 500 g

Curds 250 ml

Oil 1/2 cup

Ginger-garlic paste 1 tbs

Mustard powder 1 tsp

Haldi powder 1 tsp

Red chilli powder `BD tsp

Vinegar `BD tsp

Onion (large, sliced fine) one

Salt to taste

Method
Wash, pat dry and trim the fish. Dust with a little haldi and salt. Keep aside. Prepare a marinade by mixing curd, all the powdered spices vinegar and salt. Apply it gently to the fish. Keep aside for 20 minutes. Heat oil a non-stick pan and put the onions in it. Stir-fry till translucent, add ginger garlic paste and continue frying till golden brown. Add the fish and cover on low flame for about 10 minutes. Uncover in between and gently turn the fish once or twice. If required, add a little water in spoonful measures. Remove, garnish with fresh coriander leaves and chopped green chillies. Serve with phulka, parantha or rice.

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