Machi Bhaat

Ingredients

• Tilapia fish fillet, 2 lbs
• 3 tomatoes
• 1 ½ onion, finely chopped
• 3 potatoes, large cubes
• 4 medium green chillies
• 2 cups rice
• 2 ½ cup water
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 10-12 garlic cloves
• 1 tsp turmeric
• 3 tsp cumin/coriander powder
• 1 stick of cinnamon
• 1 tsp rai (black mustard seeds)
• 3-4 cloves
• 3-4 black peppercorns
• 2-3 cardamom
• ½ tsp cumin seeds
• 2-3 bay leaves
• 1 bunch of cilantro
• ½ bunch of dill
• Salt to taste
• 4 tbs oil

RECIPE

1. Blend tomatoes, cilantro, garlic cloves, and green chillies and set aside.
2. In a large pot, heat 2 tbsp of oil and add the chopped onion. Sauté till light brown.
3. Add in rai, cumin, cloves, cardamom, cinnamon, peppercorns, and bay leaves.
4. Next, add in the minced ginger and garlic. Sauté for 30 seconds, then add 4 tbsp of the prepared tomato/chili mixture. Keep stirring.
5. Add the potatoes, salt, turmeric, 1½ tsp cumin/coriander powder, and dill, then add ½ cup of water and simmer on low, covered. Cook until potatoes are soft. That takes about 15-20 minutes.
6. Next, add in 2½ cups of water and bring to a boil. Add in rice. Wait until the bubbles start to recede a bit, but not completely. Give the rice a good stir, then simmer on low, covered.
7. Turn off the flame after 15 minutes.
8. In a wide saucepan, heat a tablespoon of oil, then add the remaining tomato/chili mixture, along with salt, turmeric, 1½ tsp cumin/coriander powder, and dill. Cook until well mixed.
9. Stir in ¾ cup of water. Cook on high until the mixture starts to boil. Then carefully add the fish fillets, making sure they are not stacked but arranged side by side.
10. Cook for 15 minutes, then turn off the flame.
11. Take two tablespoons of fish gravy and pour it on the bed of prepared rice.