Getting ready Dahi macha(fish cooked in yogurt with mustard gravy) safely

It's very important to prepare food safely to assist cease harmful bacteria from spreading and rising. You possibly can take some steps to help shield yourself and your family from the spread of dangerous micro organism.
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Wash your arms

Your arms can simply unfold micro organism around the kitchen and onto meals. It's important to all the time wash your hands totally with cleaning soap and heat water:

before starting to prepare meals
after touching raw meals equivalent to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your fingers thoroughly as properly, because moist palms spread bacteria extra easily.
Hold worktops clean

Earlier than you start making ready food, it’s important worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you'll want to clean them thoroughly.

You should change dish cloths and tea towels commonly to keep away from any micro organism growing on the fabric.


Dahi macha(fish cooked in yogurt with mustard gravy)
Dahi macha(fish cooked in yogurt with mustard gravy)

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We hope you got benefit from reading it, now let’s go back to dahi macha(fish cooked in yogurt with mustard gravy) recipe. To make dahi macha(fish cooked in yogurt with mustard gravy) you need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Dahi macha(fish cooked in yogurt with mustard gravy):
  1. You need Rohi Fish
  2. Get Turmeric powder
  3. Get Salt
  4. Get black mustard seeds
  5. Provide cumin seeds
  6. Provide green chilies
  7. Take garlic
  8. Provide yogurt
  9. Provide chickpeas flour(besan)
  10. Prepare nigella seeds
  11. Use curry leaves
Instructions to make Dahi macha(fish cooked in yogurt with mustard gravy):
  1. Marinate the fish with salt, 1/2 tsp turmeric and keep aside for 15 minutes.
  2. Make a fine paste with mustard, cumin and garlic and green chilies. Strain through a sieve and discard the pulps.
  3. Whisk yogurt with besan and salt and add to the mustard paste, Add 1 cup water to it and keep aside.
  4. Heat 2 tbsp mustard oil and shallow fry the fish for 30 secs each side and keep aside. Since I donot like raw fish, i had shallow fried, but if you like you can use raw fish for cooking.
  5. In the same pan, add nigella seeds, when the seeds starts to crackle, add curry leaves. - - Now lower the flame and add yogurt mustard paste mixture to the pan while stirring continuously.
  6. Cook till it starts to boil, then add the fish to it and slit green chilli, cover the lid and cook till the gravy becomes thick. Switch off the gas.Serve with plain rice.

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