A vibrant and tangy fish curry from the royal kitchens of Rajasthan. Tender fish fillets are simmered in a rich gravy made with yogurt, fresh mint, and coriander, creating a uniquely refreshing yet spicy dish. Perfect with hot rotis or steamed rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
408cal
31gprotein
17gcarbs
Ingredients
600 g Rohu Fish (firm white fish, cut into 2-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Machli Jaisamandi, Steamed Basmati Rice and Masala Chaas
Perfectly spiced Machli Jaisamandi with fluffy rice & gut-friendly chaas – a soul-satisfying delight!
This marwari dish is perfect for lunch. With 743.15 calories and 39.099999999999994g of protein per serving, it's a muscle-gain option for your meal plan.
25gfat
0.25 tsp Hing
2 medium Red Onion (finely chopped)
2 pcs Green Chili (slit lengthwise)
1 cup Tomato Puree (from about 3 medium tomatoes)
2 tsp Coriander Powder
0.5 cup Yogurt (plain, full-fat, whisked until smooth)
1 tbsp Besan
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, for gravy and garnish)
0.5 tsp Garam Masala
1.5 cup Water
Instructions
1
Marinate the Fish
In a mixing bowl, combine the fish pieces, ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, lemon juice, and 0.5 tsp salt.
Gently toss to ensure all pieces are evenly coated.
Cover the bowl and let the fish marinate for 20-30 minutes at room temperature.
2
Shallow-Fry the Fish
Heat vegetable oil in a wide, non-stick pan over medium-high heat.
Carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan (fry in batches if necessary).
Fry for 2-3 minutes per side until they are light golden brown and about 80% cooked.
Remove the fried fish onto a plate and set aside.
3
Prepare the Gravy Base
In the same pan, add the ghee. Once it's hot, add the cumin seeds and hing. Allow them to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the slit green chilies and cook for another minute until fragrant.
4
Cook the Masala
Stir in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
While the tomatoes cook, prepare the yogurt mixture. In a small bowl, whisk the yogurt, besan, coriander powder, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp red chili powder until you have a smooth, lump-free paste.
5
Simmer the Curry
Reduce the heat to the lowest setting. Slowly pour the yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
Cook for 3-4 minutes, still stirring, until the gravy thickens.
Add 1.5 cups of water and the remaining 1 tsp of salt. Mix well and bring the gravy to a gentle simmer.
Gently slide the fried fish pieces into the gravy, along with the chopped mint leaves and half of the chopped coriander leaves.
Cover the pan and let it simmer on low heat for 5-7 minutes. Avoid over-stirring to keep the fish intact.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala over the curry.
Garnish with the remaining chopped coriander leaves.
Let the curry rest for 5 minutes to allow the flavors to meld before serving.
Serve hot with steamed basmati rice or Rajasthani rotis like bajra or missi roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
