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From @Bong Eats

Mach Hola (Puti Mach)

30 min · Serves 2

30 mintotal
12 minhands on
13steps
2servings

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Ingredients

For the fish

  • 200 g puti mach (small freshwater fish), cleaned
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder

For the vegetable base

  • 20 g mustard oil
  • 60 g onions, sliced
  • 125 g potatoes, cut into thin batons
  • 125 g cauliflower, broken into small florets
  • 4 g salt (about 3/4 tsp)
  • 1/2 tsp turmeric powder
  • 180 ml hot water

For finishing

  • fresh coriander leaves, chopped
  • hot steamed rice, for serving

Method

For the fish

  1. Place the cleaned puti mach in a bowl with the salt and turmeric powder.

  2. Toss well to coat evenly and set aside while prepping the vegetables.

For the vegetable base

  1. Heat the mustard oil in a pan over medium-high heat.

  2. Add the marinated fish and lightly sear without letting it fry or brown, about 1 minute.

  3. Transfer the fish to a plate and set aside.

  4. In the same pan, add the potatoes, cauliflower, and onions.

  5. Fry for 2–3 minutes until slightly softened.

  6. Season with salt and turmeric powder, then stir to combine.

  7. Pour in the hot water, cover, and cook until the vegetables are about 80% done, 4–5 minutes.

    Then 4 min of waiting

For finishing

  1. Remove the lid and gently add the reserved fish into the pan.

  2. Cover and cook until the gravy reduces, the fish is cooked through, and flavors meld, about 5 minutes.

    Then 5 min of waiting

  3. Uncover, scatter chopped coriander on top, and remove from heat.

  4. Serve hot over steamed rice with a squeeze of lime juice if desired.

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