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Machli Ki Tikki Recipe

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Machli Ki Tikki Recipe in Urdu

Ingredients

  • 1/2 kg fish fillets
  • 2 potatoes boiled & mashed
  • 1 small onion
  • 1 capsicum
  • 4 green chilies
  • 2 tbsp ginger garlic paste
  • 2 tbsp  tamarind paste
  • 1 tbsp coriander crushed
  • 1 tbsp cumin seeds crushed
  • 1 tbsp red chili crushed
  • salt to taste
  • 1/4 bunch mint leaves finely chopped
  • 1/4 bunch coriander leaves finely chopped
  • 1 egg lightly beaten
  • 1/2 cup all purpose flour
  • Oil for shallow frying

Cooking Method

  1. Place fish fillets in a chopper machine. Add egg, boiled potatoes, coriander, capsicum, onion, green chilies, mint leaves, crushed coriander, cumin, red chili, tamarind paste, ginger garlic paste and salt.
  2. Chop them until well combined.
  3. Take the mixture out in a bowl. Shape them into kebabs.
  4. Put kebabs into plain flour and coat them properly.
  5. Heat oil in a pan over medium heat. Shallow fry kebabs in it. Cook for 2 minutes on each side or until cooked thorough. Delicious Machli Ki Tikki is ready to serve. ENJOY!

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Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat. Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender. Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin. Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top. Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal. Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily. Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that’s big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary. Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.

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Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. 

Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

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