Fish Shorba (Machhli ka Shorba)

7 steps. Take it one step at a time.

1. 01

   Heat oil or ghee

   Heat oil or ghee in a deep pot over medium heat. Add the bay leaf and cardamom pods, sautéing for a few seconds until fragrant.

2. 02

   Add the chopped onion and sauté

   Add the chopped onion and sauté until it becomes translucent and slightly golden.

   5 min
3. 03

   Stir in the ginger-garlic paste

   Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

   2 min
4. 04

   Add turmeric, black pepper, and salt

   Add turmeric, black pepper, and salt. Pour in the water or fish stock and bring the mixture to a boil.

5. 05

   Reduce the heat to low and let the broth simmer

   Reduce the heat to low and let the broth simmer for 10-15 minutes to develop flavor.

   15 min
6. 06

   Gently add the fish chunks

   Gently add the fish chunks to the simmering broth. Cook for 5-7 minutes or until the fish is opaque and cooked through. Avoid over-stirring to keep the fish intact.

   7 min
7. 07

   Turn off the heat

   Turn off the heat. Stir in the lemon juice and garnish with fresh cilantro leaves before serving hot.