Machher Madhukheera is a Bengali speciality that showcases fried rohu fish pieces in a rich, creamy gravy made with nuts, milk, curd, honey and warm spices. The result is a dish with contrasting textures and a flavour that's nutty, subtly sweet and infused with heady garam masala. Pair it with steamed rice for a satisfying meal.
Sunrise tip : When making Bengali fish curries, it is always recommended to use mustard oil to fry the fish as it lends a pungent aroma that beautifully complements the traditional spices used in the cuisine.
Time: 15 minutes
Rub the fish pieces with 1/4 tsp salt and 1/2 tsp Sunrise Haldi Powder. Set aside to marinate for 10-15 minutes.
Time: 10 minutes
Heat 4 tbsp mustard oil in a kadai or wok. Once smoking hot, slide in the fish pieces and fry on high heat until crisp and golden on both sides, about 2 minutes per side. Drain on a plate.
Time: 5 minutes
In a grinder jar, blitz the melon seeds, cashews and raisins with 1/4 cup water to a fine paste. Keep aside.
Time: 10 minutes
Heat the remaining 2 tbsp mustard oil in the same kadai. Throw in the green cardamoms, cinnamon and javitri. Sauté for a few seconds until fragrant.
Now add the onion, ginger and garlic pastes. Fry on medium heat for 2-3 minutes until the raw smell disappears. Mix in the remaining 1/2 tsp Sunrise Haldi Powder, 1/4 tsp salt and Sunrise Jeera Powder. Cook for a minute more.
Time: 5 minutes
Stir the groundnut paste into the kadai along with the curd. Mix well and cook for 2-3 minutes until it starts to bubble.
Time: 5 minutes
Dissolve the milk powder in the remaining 1 cup water with no lumps. Pour this into the kadai once you see the oil separating from the masala. Simmer for 3-4 minutes until the gravy thickens slightly.
Time: 10 minutes
Gently slide in the fried fish pieces. Drizzle the honey and sprinkle the Sunrise Shahi Garam Masala on top.
Mix carefully so the fish doesn't break. Cover and cook on low heat for 5-7 minutes so the fish soaks in the gravy's flavours.
Time: 2 minutes
Spoon the fish and gravy into a serving bowl. Garnish with a few slivered nuts if you like. Serve piping hot with steamed rice.
Side Dish: Begun bhaja (fried eggplant fritters)