Sunday, October 20, 2013


JAMMU Cuisine

Khatti Machhi


There is a pahadi fruit which is from citrus family grown in Jammu and its hilly areas.
This is called Kimb.

The shape and size of Oranges and very acidic and citric.

During winters we generally extract its juice and use in achaars and salads.

We make chaat out of its fruit . Peeling the skin and squeezing out juice. Cutting hard portion of fruit and its fibers. Mix with salt, sugar and green chilies and pudina paste and chrushed walnuts.

Here juice is used in cooking fishes, meats and chicken for khatta flavours.

you can use galgal( hill lemons) juice or Nimbu juice

Ingredients for khatti machli

1 Kg river water fish, cut into pieces
3 tbsp adrak-lehsan paste
2-3 dry chillies
1 tsp zeera
Juice of kimb / galgal/Hill lemons/ Nimbu- 1 cup.
2 tsp kutti lal mirch powder
1/2 tsp haldi powder
3 tbsp mustard oil
few methi seeds
Salt to taste
oil for frying fish.


Marinade fish pieces in salt n haldi for one hour.
Fry fish pieces in oil and keep aside.

Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies
Add ginger garlic paste n zeera, kutti lal mirch and haldi and fry for a few minutes. sprinkle water and cook at low heat for 5 mins.

Switch off stove.

Let it cool.

Add fish pieces in masala in kadai .

Add the Kimb juice /galgal juice/lemon juice and salt to taste.

Mix gently for one or two mins. Take care the pieces do not break.

Let it stand for half an hour.
Serve as snack.

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