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Masala Machchi (Spicy Fish)


Lemon juice of
Small onion – peeled and coarsely  chopped
Garlic cloves – peeled and coarsely chopped
2 to 3
1” cube root ginger – peeled and coarsely chopped
1 piece
Fresh chillies – chopped and seeded if like
1 t o2
Chopped coriander leaves
3 tbsp
1 tsp
Fil cod or haddock


Plain flour
3 tbsp
Egg – beaten
¼ tsp
Chilli powder
¼ tsp
Oil – for shallow frying

Put the lemon juice, onion, garlic, ginger, green chillies, coriander leaves at 1tsp salt into a food processor and blend until smooth.

Wash the fish gently and pat dry with absorbent paper. If you are using frozen fish, defrost thoroughly and then dry as for fresh fish.

Cut the fish into about 1 ½ " pieces. Put a light coating of the spice paste on all sides of each piece of fish, cover the container and leave to marinate in a cool place for one hour or overnight in the fridge. Bring to room temperature before cooking.

Mix the flour with the salt and chilli powder. Dust each piece of fish lightly with this, then dip in the beaten egg. Shallow fry a single layer over a medium heat until brown on both sides (2-3 minutes on each side). Drain on absorbent paper. Alternatively, deep fry the fish until golden brown and drain on absorbent paper. Serve immediately.