Savour the tangy flavors of the ocean with this mouthwatering Machi ka Khatta – a conventional fish curry from India’s coastal areas. Tender seer fish fillets simmered in a spicy-sour gravy made with tamarind, coconut, and fragrant spices. Easy to make however packing unimaginable taste.
Machi ka Khatta is a vibrant, boldly-flavoured fish curry that may transport your tastebuds straight to the sunny shores of India. This regional specialty options tender seer fish fillets simmered in a energetic, tart gravy made with tamarind, fragrant spices, and a contact of coconut. It’s a traditional dish filled with punchy flavours which are simply irresistible.
In regards to the Recipe
When you love boldly spiced curries that awaken your senses, this Machi ka Khatta must go in your must-try record instantly. Hailing from the coastal areas, it showcases the area’s love for fish and shiny, zippy flavours. One style of the tamarind-infused gravy with notes of garlic, chilies, and toasted spices, and also you’ll be hooked.
Why You’ll Love This Recipe
There’s a lot to like about this quintessential Indian fish curry. The seer fish stays tender and succulent whereas absorbing the unimaginable flavours of the gravy. The stability of warmth, tang, and richness is simply excellent. And the most effective half? It’s a surprisingly simple recipe to tug collectively for such huge, daring flavors.
Machi ka Khatta
Â
Serving and Storing Recommendations
This tantalizing Machi ka Khatta is finest served piping sizzling, straight from the pan, with a beneficiant serving of steamed basmati rice or naan for sopping up all that luscious gravy. Any leftovers could be refrigerated for 2-3 days and gently reheated. Serves 4, with a complete prep time of round 45 minutes.
Nutrient Advantages
Along with being a superb supply of lean protein from the fish, this curry packs in loads of dietary goodness. You’ve received antioxidants from the mix of spices, nutritional vitamins and fiber from the tomatoes and onions, and even a dose of wholesome fat from the coconut.
Â
Machi ka Khatta
Savour the tangy flavors of the ocean with this mouthwatering Machi ka Khatta – a conventional fish curry from India’s coastal areas. Tender seer fish fillets simmered in a spicy-sour gravy made with tamarind, coconut, and fragrant spices. Easy to make however packing unimaginable taste.
Servings: 0
Components
- 500 gms Seer Fish (reduce into 2 inch fillets)
- 6 to eight tbsp Oil
- 1 Onion (giant and sliced)
- 1 1/2 tsp Garlic Paste
- 1/4 tsp Turmeric Powder
- 3 tsp Crimson Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Jeera Methi Powder
- 2 tsp Salt
- 6 Inexperienced Chillies (slit)
- 10 Curry Leaves
- 5 tbsp Tamarind Extract
- 1 tbsp Contemporary Coconut (floor)
Grind to a Paste:
- 1 Onion (giant, roughly chopped)
- 4 Tomatoes (giant, roughly chopped)
Directions
-
Wash the fish and permit it to dry.
-
Warmth oil in a deep pan on reasonable warmth.
-
Fry the onion until golden brown.
-
Add the garlic and fry for about 5 minutes, sprinkling water as required.
-
Add the turmeric powder, coriander powder, crimson chilli powder, jeera methi powder and salt.
-
Fry for about 10 minutes.
-
Add the pureed onion and tomatoes.
-
Boil for 10 minutes.
-
Add the inexperienced chillies and curry leaves.
-
After a minute or two, add the tamarind extract.
-
Let it simmer.
-
Then add the coconut and proceed to boil for two minutes.
-
Add the fish fillets.
-
Simmer for 4 to five minutes.
-
Serve sizzling with plain rice.
Regularly Requested Questions
Can I exploit a special fish?
For sure, although you’ll need to use a agency, steak-like selection that may face up to simmering with out falling aside. Good choices embrace cod, halibut, or salmon fillets.
How spicy is that this curry?
It packs a pleasant kick from the chilies, however you may simply alter the warmth stage to style. For a milder model, take away the seeds from the inexperienced chilies or use fewer. Find it irresistible fiery? Toss in an additional chili or two.
What’s jeera methi powder?
It’s a spice mix constituted of cumin (jeera) and fenugreek (methi) that lends a barely smoky, bitter taste. Yow will discover it at Indian grocery shops or make your personal by toasting and grinding the seeds collectively.
Can I exploit recent tamarind as an alternative of the extract?
Sure, you need to use recent tamarind pulp or pods as an alternative of concentrated extract. Simply soak, take away the seeds/fibrous bits, and mash or mix right into a thick paste earlier than including to the curry.
Is there a vegan possibility for this dish?
Absolutely. merely omit the fish and use a vegetable like eggplant, cauliflower, or potatoes as an alternative. Coconut milk offers richness instead of the fish. It’s simply as scrumptious.
Â
