Ingredients:

• 1/2 kg – fish
• 4 tsp – oil
• For Green chutney:
• 1 bunch – fresh Mint leaves
• 1 bunch – fresh Coriander leaves
• 6 Cloves – Garlic
• 1 inch – Ginger
• For Batter:
• 2 – eggs
• 250 gm – clarified flour
• water
• salt to taste
• For Sauce:
• 2 tsp – oil
• 1/2 tsp – Cumin seeds
• 10 tsp – fresh Cream
• 2 tsp – green chutney
• salt to taste

Method:

1. For green chutney:
2. Grind mint leaves, coriander leaves, ginger and garlic to a fine paste.
3. Green chutney is ready.
4. For the Fish:
5. Cut the fish into small pieces and slit open from the centre.
6. Then fill the fish with green chutney and keep it aside.
7. For the Batter:
8. Add egg, clarified flour, salt and water in a bowl to make paste.
9. Preparation:
10. Heat oil in pan.
11. Dip the fish in the batter. Then semi fry the fish in the pan and keep it aside.
12. For main preparation:
13. Heat oil in pan.
14. Add cumin seeds and cook them till they start crackling.
15. Then, add fresh cream, green chutney, semi cooked fish and salt.
16. Cook the fish for few minutes.
17. Machhli Jaisamandi is ready.
18. Garnish with ginger juliennes and fried mint leaves.
19. Serve hot with rice.