Recipe for Kashmiri Machhali 
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Yield:
1
Ingredients:
Amount Ingredient
8 x onions, 4 minced and 4 sliced
12 x cloves garlic, 6 minced and 6 slivered
1 tbl minced ginger
3 tbl ghee
1 tbl garam masala
2 tsp curry powder
1 tsp cumin seeds
2 tsp coriander seeds
3 tbl poppyseeds, ground
3 tbl blanched almonds, chopped
3 tbl pistachio kernels
300 gm plain yoghurt
3 x red chillies, finely chopped
1 pch Krokos Greek red saffron*
1 tsp cardamom powder
5 med tomatoes, finely diced
600 gm shelled prawns
1 kg white fish eg. "blue eye"
1 tsp rosewater essence
2 tbl fresh coriander
2 tbl fresh mint
Instructions:
Instructions: Heat the ghee in a frypan and add the onions, garlic and ginger until golden, about 10 minutes. Add the garam masala, curry powder, cumin seeds and coriander seeds and continue cooking for 5 minutes. Add the ground poppyseeds, chopped blanched almonds and pistachio nuts and cook further 2 minutes.

Add the shelled prawns, blue eye (cut into cubes), diced tomatoes, saffron, cardamom powder and red chillies and stir well to coat the fish and cook slightly.

Add the yoghurt, rosewater and salt to taste and continue cooking gently until heated through.

Sprinkle with mint and coriander and serve.

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