Bunihui Machli (Steamed Salmon)

Ingredients

• two pounds fillet of salmon
• a teaspoonful of ground salt
• a teaspoonful of ground coriander
• a teaspoonful of ground chillies
• six ounces of ghee
• six onions sliced very thin

Method

1. 1

   Rub salmon with salt, coriander, and chillies.

2. 2

   Fry onions in ghee until light brown, then add fish.

3. 3

   Seal tightly and steam in a pot of water for half an hour.

4. 4

   Serve with chapatee and chutneys.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 106. The excerpt below is the record exactly as published.

a teaspoonful of ground saffron in two cups of curds, and stir into the 252 XXXII.— BOMBAY (Mussulman) Menu Rahu Mooloo Bunihui Machli Boi Cutlse (Stewed Carp) (Steamed Salmon^ (Shrimp Croquettes) Chow Chow Pullao Seik Kawab Kichri (Chicken Pillau) (Grilled Pickled Lamb) (Curried Mutton) Basundi ne Puri Sola Bundee (Cream and Pancakes) (Vermicelli Pudding) (Sweet Balls) Mo-Rubba (Guava Preserve) Hulua (Spiced Wheaten Sweet) Phul (Fresh Fruits) 253 BANQUETS OF THE NATIONS Ra.hu Mooloo. (Stewed Carp.) Cut two pounds of carp free of skin and bones into two-inch pieces ; rub them very thoroughly with a mixture of salt, green ginger, and red chillies (of each a spoonful), and put to the one side for an hour; then dry them and fry in boiling ghee till cooked, and put to the one side till cold. Fry in four ounces of boiling ghee three finely sliced onions to a light brown colour ; place to the one side and fry in the same ghee a chopped green chilli, a teaspoonful of coriander, turmeric, and aniseed (of each a teaspoonful), a little white pepper, and a teaspoonful of diluted cocoanut milk. Stir over the fire till dry ; then add the fried onions, a cupful of good cocoanut milk, the juice of a lemon, and more salt if necessary. Pour the hot sauce over the cold fish, and serve with puri, chapatee, chutnies, etc. Bunihui Machli. (Steamed Salmon.) Rub two pounds fillet of salmon with a teaspoonful each of ground salt, coriander, and chillies. Fry in six ounces of ghee six onions sliced very thin (they must be of a light brown) . Then put in the fish. Close very tight so that no air can get in. Put the pan in a pot of water (bain marie) which comes half way up the pan, and boil gently tor half an hour. The water should boil very slowly. Eat with chapatee (new bread) and chutnies. This is the nearest approach to the native fish rowe or roa. 254 BOMBAY (Mussulman) Chapatee. (Pulled Bread.) Make a good dough of flour and water, knead it well, after which take it in the hands and pull it for a con- siderable time ; then take a piece rather less than a tennis ball, and with the hands clap it till it is about an eighth of an inch thick, and bake on an iron plate, turning when one side is done. Boi Cutlse. (Shrimp Croquettes.) Take one pound of shrimps, • wash thoroughly, and boil with salt, a sliced red chilli, a piece of green ginger, half ounce coriander seeds, and a point of garlic. When cooked remove the shells, etc., and roughly chop the meat. Fry in three ounces ghee two finely sliced onions till browned, but not charred ; put to the one side ; and fry one teaspoonful of ground coriander

Cook this with the app: pantry check, scaling, and the assistant.