Name: Khatti machili
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 Gms Fish fillets; 1000 Gms Oil (for deep-frying); 25 Gms Ginger paste (Marination); 25 Gms Garlic paste (Marination); 50 Ml Lime juice (Marination); 50 Gms Dry mango powder/tamarind (Marination); 5 Gms Mustard powder (Marination); 5 Gms Salt (Marination); 5 Gms Red chilly powder (Marination); 5 Gms Turmeric powder (Marination); 10 Gms Gram flour (Marination); 100 Gms Ghee (Gravy); 3 Gms Green cardamom (Gravy); 3 Gms Black cardamom (Gravy); 3 Gms Clove (Gravy); 5 Gms Cinnamon (Gravy); 1 Gms Bay leaf (Gravy); 250 Gms Onion (chopped) (Gravy); 2 Gms Ginger (chopped) (Gravy); 2 Gms Garlic (chopped) (Gravy); 10 Gms Mustard powder (Gravy); 4 Gms Fenugreek seeds (Gravy); 5 Gms Salt (Gravy); 10 Gms Red chilly powder (Gravy); 5 Gms Turmeric powder (Gravy); 10 Gms Coriander powder (Gravy); 80 Gms Tomatoes (chopped) (Gravy); 5 Gms Garam masala powder (Gravy); 50 Ml Vinegar (Gravy)

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Khatti machili — Formulation & Method | CuliNect