Mahii Shallow Fried
From Vegetarian & Sea Savors For Persian Cooking (2016).
Source and licence
From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 31, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 tablespoons of sunflower oil
- 2 tablespoons light soy sauce
- 1 teaspoon mango powder
- 1/2 teaspoon each of mixed advieh
- 1 teaspoon salt
Method
- mahii shallow fried clean and dry the fish, mix in a deep dish, 3 tablespoons of sunflower oil, 2 tablespoons light soy sauce, 1 teaspoon mango powder, 1/2 teaspoon each of mixed advieh, 1/2 teaspoon zarchubeh(turmeric), 1 full teaspoon of geshniz (coriander), 1 teaspoon salt, a little hot chili powder as required, lay the fish in the mixture on a flat dish, make sure the marinade covers the fish fully, leave for two hours in a fridge.
- Serving 4 People.