Skip to content
Back to your kitchen
Mahabubnagar Cashew-Belt Maach
🇮🇳 Indian

Mahabubnagar Cashew-Belt Maach

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Mahabubnagar cooking — Mahabubnagar Cashew-Belt Maach brings a cashew-belt touch with a classic salli boti finish. About 40 minutes from fridge to table.

Prep 20 min Cook 20 min Serves 2 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion1, finely chopped
  • Tomato2, chopped
  • Vegetable Oil2 tbsp
  • Fish450 g, steaks

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

Chef's tip

Rest 5 minutes off heat so the spices settle.

Cook it with your pantry → Share this page: /dish/41146