Machi ka Khatta is a vibrant, boldly-flavoured fish curry that will transport your tastebuds straight to the sunny shores of India. This regional specialty features tender seer fish fillets simmered in a lively, tart gravy made with tamarind, aromatic spices, and a touch of coconut. It’s a classic dish packed with punchy flavours that are just irresistible.
About the Recipe
If you love boldly spiced curries that awaken your senses, this Machi ka Khatta needs to go on your must-try list immediately. Hailing from the coastal areas, it showcases the region’s love for fish and bright, zippy flavours. One taste of the tamarind-infused gravy with notes of garlic, chilies, and toasted spices, and you’ll be hooked.
Why You’ll Love This Recipe
There’s so much to love about this quintessential Indian fish curry. The seer fish stays tender and succulent while absorbing the incredible flavours of the gravy. The balance of heat, tang, and richness is just outstanding. And the best part? It’s a surprisingly easy recipe to pull together for such big, bold flavors.
Machi ka Khatta
Cooking Tips
For maximum flavor, don’t rush the steps of frying the spices and sautéing the onion-tomato base – this slow cooking helps the flavors deepen and meld beautifully. Use a good quality tamarind concentrate or pulp for that instantly recognizable tartness. And make sure to use a firm, steak-like fish like seer that can hold up to simmering.
Serving and Storing Suggestions
This tantalizing Machi ka Khatta is best served piping hot, straight from the pan, with a generous serving of steamed basmati rice or naan for sopping up all that luscious gravy. Any leftovers can be refrigerated for 2-3 days and gently reheated. Serves 4, with a total prep time of around 45 minutes.
Similar Recipes
- Fish Curry (Goan Style)
- Malabar Fish Curry
- Machcher Jhol (Bengali Fish Curry)
Nutrient Benefits
In addition to being a fabulous source of lean protein from the fish, this curry packs in plenty of nutritional goodness. You’ve got antioxidants from the blend of spices, vitamins and fiber from the tomatoes and onions, and even a dose of healthy fats from the coconut.
Machi ka Khatta
Ingredients
- 500 gms Seer Fish (cut into 2 inch fillets)
- 6 to 8 tbsp Oil
- 1 Onion (large and sliced)
- 1 1/2 tsp Garlic Paste
- 1/4 tsp Turmeric Powder
- 3 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Jeera Methi Powder
- 2 tsp Salt
- 6 Green Chillies (slit)
- 10 Curry Leaves
- 5 tbsp Tamarind Extract
- 1 tbsp Fresh Coconut (ground)
Grind to a Paste:
- 1 Onion (large, roughly chopped)
- 4 Tomatoes (large, roughly chopped)
Instructions
- Wash the fish and allow it to dry.
- Heat oil in a deep pan on moderate heat.
- Fry the onion till golden brown.
- Add the garlic and fry for about 5 minutes, sprinkling water as required.
- Add the turmeric powder, coriander powder, red chilli powder, jeera methi powder and salt.
- Fry for about 10 minutes.
- Add the pureed onion and tomatoes.
- Boil for 10 minutes.
- Add the green chillies and curry leaves.
- After a minute or two, add the tamarind extract.
- Let it simmer.
- Then add the coconut and continue to boil for 2 minutes.
- Add the fish fillets.
- Simmer for 4 to 5 minutes.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I use a different fish?
Without a doubt, though you’ll want to use a firm, steak-like variety that can withstand simmering without falling apart. Good options include cod, halibut, or salmon fillets.
How spicy is this curry?
It packs a nice kick from the chilies, but you can easily adjust the heat level to taste. For a milder version, remove the seeds from the green chilies or use fewer. Love it fiery? Toss in an extra chili or two.
What is jeera methi powder?
It’s a spice blend made from cumin (jeera) and fenugreek (methi) that lends a slightly smoky, bitter flavor. You can find it at Indian grocery stores or make your own by toasting and grinding the seeds together.
Can I use fresh tamarind instead of the extract?
Yes, you can use fresh tamarind pulp or pods instead of concentrated extract. Just soak, remove the seeds/fibrous bits, and mash or blend into a thick paste before adding to the curry.
Is there a vegan option for this dish?
Surely. merely omit the fish and use a vegetable like eggplant, cauliflower, or potatoes instead. Coconut milk provides richness in place of the fish. It’s just as delicious.
