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Crispy fried fish with tangy kadhi & fluffy rice. A protein-packed, soul-satisfying comfort meal!

A classic Gujarati delicacy, Tarela Machli features crispy, pan-fried fish marinated in a vibrant blend of garlic, ginger, and aromatic Indian spices. This quick and flavorful dish comes together in under 30 minutes, offering a delightful crunch and a zesty finish with a squeeze of fresh lemon.
Serving size: 1 fillet

A delightful sweet and tangy yogurt-based curry from Gujarat. This light, soupy kadhi, made with chickpea flour and tempered with fragrant spices, is a comforting classic best enjoyed with steamed rice or khichdi.
Serving size: 1 cup

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.



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Crispy fried fish with tangy kadhi & fluffy rice. A protein-packed, soul-satisfying comfort meal!
This gujarati dish is perfect for lunch. With 771.93 calories and 40.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prep the Fish: Rinse the fish fillets or steaks and pat them completely dry with paper towels. This is crucial for a crispy finish. If using thick pieces, make 2-3 shallow diagonal slits on both sides to help the marinade penetrate.
Prepare the Marinade: In a non-metallic bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix thoroughly to form a thick, smooth paste.
Marinate the Fish: Generously coat each piece of fish with the prepared marinade, ensuring it gets into the slits. Let it marinate for at least 15-20 minutes at room temperature. For deeper flavor, you can refrigerate it for up to an hour.
Prepare the Coating: On a wide plate or tray, mix the rice flour and rava (if using) until well combined.
Coat the Fish: Take each marinated fish piece and dredge it in the flour-rava mixture, pressing gently to ensure an even coating on all sides. Shake off any excess flour.
Shallow Fry the Fish: Heat the vegetable oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil should be hot enough that a pinch of flour sizzles immediately. Carefully place the coated fish pieces in the pan in a single layer, avoiding overcrowding. Fry in batches if necessary.
Cook and Flip: Fry for 4-5 minutes on the first side until golden brown and crisp. Gently flip the pieces and cook for another 3-4 minutes on the other side until cooked through and easily flaked with a fork.
Serve: Remove the fried fish from the pan and place it on a wire rack to drain any excess oil. Serve immediately, garnished with fresh onion rings and lemon wedges on the side for squeezing.
Prepare the Kadhi Base
Simmer the Kadhi
Prepare the Tempering (Tadka/Vaghar)
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Combine and Garnish
Serve