Fish Mamna

Fish Mamna
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Servings
1
Servings
1
Fish Mamna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Instructions
  1. Add the marinade ingredients to the ground fish, mix thoroughly, and refrigerate for 2-4 hours.
  2. When ready to cook, divide and form fish meat into small mamna balls, say walnut sized.
  3. Heat oil in a heavy-bottomed pot on high heat, almost to smoking point. (Select pan that will accommodate all mamna in a single layer to reduce need for heavy stirring.) Reduce heat to low and add chopped onion, cover, and fry until onion becomes soft. Add garlic, chilies, turmeric powder, Dhana Jeeru powder, Lime / Kadhi Limro leaves and mix in. Cover again and fry mixture gently for about a minute, ensuring it does not burn.
  4. Add chopped tomatoes, and increase heat to medium. Cook covered until tomatoes have softened.
  5. Spread pan contents evenly on bottom, and then place fish mamna to sit on this as a single layer. Cover and let fish cook until it starts to firm up enough so that the pot contents can be stirred. Stir to mix contents thoroughly without breaking the mamna balls.
  6. Cook covered until liquid releases. Now remove cover, sprinkle the Spring Onions on top and let liquid evaporate, stirring a few more times until a fair amount of the thick sticky gravy has formed, but not completely dried out, and the mamna balls have started to brown. All ingredients should be cooked by now. If meat is too dry, then add about 60 ml hot water and reheat. Alternatively, if you wish a soupier dish, add the desired amount of boiling water and continue to cook until the water is well incorporated into the gravy.
  7. OK, you can now go ahead and taste. Adjust salt if needed. Remove from heat.
  8. Sprinkle Green Dhana and Garam Masala. Let sit for about an hour for flavours to meld.
  9. Just before serving reheat without stirring. Serve with lemon or lime quarters.
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