Name: Machili ka Qhorma
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1000 Ml Oil; 800 Gms Fish fillets; Marinade; 10 Gms Ginger paste (for marinade); 25 Gms Garlic paste (for marinade); 50 Ml Lime juice (for marinade); 5 Gms White pepper powder (for marinade); 5 Gms Salt (for marinade); 50 Gms Rice flour (for marinade); 150 Gms Onions (boiled paste) (for gravy); 100 Ml Ghee (for gravy); 20 Gms Ginger paste (for gravy); 20 Gms Garlic paste (for gravy); 5 Gms Green cardamom (for gravy); 5 Gms Black cardamom (for gravy); 5 Gms Cloves (for gravy); 5 Gms Cinnamon (for gravy); 2 Gms Bay leaves (for gravy); 10 Gms Coriander powder (for gravy); 10 Gms Red chilly powder (for gravy); 5 Gms Salt (for gravy); 50 Gms Curd (for gravy); 50 Gms Fried brown onion paste (for gravy); 3 Gms Mace-cardamom powder (for gravy); 5 Gms Black pepper powder (for gravy); 50 Gms Cashew nuts broken (fried) (for gravy); 40 Gms Desiccated coconut powder roasted (for gravy)

CuliNect

Machili ka Qhorma — Formulation & Method | CuliNect