Tawa Machhi is one of those recipes that makes you fall in love with Indian seafood. I learned this from my grandmother, who always said the secret lies in getting the perfect sear on the fish. The combination of fresh fish, warming spices, and that incredible gravy creates magic on your plate. It’s simpler than it looks and will make you feel like a pro in the kitchen.
About the Recipe
This recipe transforms simple fish pieces into a mouthwatering dish with minimal effort. The fish is first pan-fried until golden, then cooked in a fragrant gravy that’s bursting with flavor. It’s perfect for both weeknight dinners and special occasions. The best part? You don’t need any fancy equipment – just a good griddle or heavy-bottomed pan.
Why You’ll Love This Recipe
You’ll love how the fish turns out perfectly crispy outside while staying juicy inside. The gravy is a beautiful blend of spices that isn’t overwhelming but adds incredible depth to the dish. It’s also quite flexible – you can adjust the spice levels to your taste. Plus, it’s ready in under an hour, making it perfect for busy cooks who want to serve something special.
Tawa Machhi
Cooking Tips
– Pat the fish pieces dry before cooking for better browning
– Don’t overcrowd the pan – cook in batches if needed
– Keep the heat medium-high for nice searing
– Let the gravy reduce properly for best results
– If the gravy gets too thick, add a splash of warm water
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with roti or rice. Leftovers can be stored in the fridge for up to 2 days. Reheat gently on low heat with a splash of water.
Similar Recipes
- Fish Curry
- Tandoori Fish
- Fish Tikka
- Amritsari Fish
Nutrient Benefits
Fish is packed with protein, omega-3 fatty acids, and essential vitamins. The spices used, like ginger and garlic, have anti-inflammatory properties. This dish is relatively low in carbs and high in protein, making it a healthy choice for many diets.
Tawa Machhi
Ingredients
- 1 kg Fish (cut into boneless pieces)
- 1/2 cup Ghee
- 1 tsp Carom Seeds
- 1/2 cup Onions (chopped)
- 2 tsp Ginger (chopped)
- 4 Green Chillies (chopped)
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
For the Gravy:
- 1/4 Ghee
- 4 Garlic Paste
- 2 Coriander Powder
- 1 Red Chilli Powder
- 4 Green Chillies (chopped)
- 2 tbsp Ginger (julienned)
- 1/2 cup Tomatoes (julienned)
- 1 tsp Dry Fenugreek Powder
- Salt to taste
- 2 1/2 cups Tomatoes (chopped)
- 1 tsp Garam Masala
- 4 tsp Green Coriander (chopped)
Instructions
- For the gravy, heat ghee in a kadai, add garlic paste and saute for a few minutes.
- Add all the ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens.
- Remove from heat and keep aside.
- Heat ghee on a griddle.
- Add the fish pieces and saute till half done.
- Remove the fish pieces to the sides of the griddle.
- Add carom seeds and saute.
- Add onions along with all the ingredients and the fried fish.
- Stir-fry for a few minutes.
- Stir in the gravy and cook till the gravy dries.
- Sprinkle garam masala and green coriander.
- Remove from heat.
- Serve hot.
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Frequently Asked Questions
What type of fish works best for this recipe?
Any firm white fish like cod, halibut, or sea bass works great. The key is to choose fish that won’t fall apart during cooking. Make sure the pieces are evenly cut for consistent cooking.
Can I make this dish less spicy?
Yes. merely reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies to keep the flavor while cutting down on heat.
How do I prevent the fish from sticking to the pan?
Make sure your pan is hot enough before adding the fish, and don’t try to flip the pieces too early. When the fish is ready to flip, it will release easily from the pan.
