Indian Seafood Recipes - Fish Pate in Pastry Blanket (Thandi Ajwaini Macchi) Recipe

Ingredients

Fish Pate

• 2 tablespoons whipping cream

• Pinch of saffron threads

• 2 lbs (1 kg) white fish fillets (preferably freshwater), cubed

• 2 eggs

• 2 tablespoons butter

• 1 teaspoon carom seeds (ajwain)

• 2 tablespoons minced coriander leaves (cilantro)

• 2 tablespoons minced spring onions

• 1/2 teaspoon salt

• 1/4 teaspoon ground white pepper

• 1 tablespoon shelled pistachio nuts, skins removed and coarsely ground

• Egg wash (1 egg, beaten with 2 teaspoons water)

Pastry

• 3 2/3 cups (450 g) flour

• Pinch of salt

• 4 oz (125 g) ghee or butter, cut into small pieces

• 2 tablespoons oil

• 1/2 cup (125 ml) iced water

---

Method:

1. To make the Fish Pate, heat the cream gently and soak the saffron. Remove from the heat and set aside. Place all the Pate ingredients except the pistachios, saffron and egg wash in a blender or food processor and blend until smooth. Place in a large mixing bowl and stir in the pistachios and saffron cream. Mix well and chill in the refrigerator for at least 1 hour.

2. Prepare the Pastry by sifting the flour and salt into a large bowl. Using a knife, cut the butter into the flour until it is fairly evenly blended, then use your fingertips to rub the butter into the flour until it resembles bread­crumbs. Sprinkle the oil over the flour mixture and use a knife to mix it in. Add a little bit of the iced water and use your fingertips to bring the dough together. Continue adding the iced water until the dough comes away from the bowl in one piece without sticking. Divide the dough into two portions.

3. Using a rolling pin, roll out one portion of the dough so that it is very thin. Shape half of the Fish Pate mixture into a cylinder, or triangle if preferred, and place in the center of the rolled pastry. Wrap the pastry around the Pate and apply egg wash on all sides with a brush. Repeat with the other portion of dough and Fish Pate.

4. Decorate the tops of the pastries with trimmings of dough and brush with egg wash. Bake in a 350°F (180°C, gas mark 4) oven for 30 minutes. Cool, then chill in the refrigerator. Cut into thin slices and serve with Mint Coriander Chutney (refer recipe) and lemon wedges as an appetizer, or with a salad as a light meal.