A classic Sindhi delicacy, Taryal Macchi features crispy, pan-fried fish fillets coated in a zesty and aromatic spice blend. Wonderfully flavorful on the outside and perfectly tender and flaky on the inside, it's a quick and delicious dish perfect as an appetizer or a main course.
Prep15 min
Cook15 min
Servings4
Serving size: 1 fillet
300cal
31gprotein
15gcarbs
14g
Ingredients
600 g King Fish Fillets (Also known as Surmai. Any firm white fish like pomfret, cod, or tilapia works well.)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed is best.)
1.5 tsp Red Chili Powder (Adjust to your preferred spice level.)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder (Roasted cumin powder adds more flavor.)
The ultimate Indian comfort food, this classic Dal Chawal features creamy, tempered yellow lentils served alongside fluffy basmati rice. It's a wholesome, simple, and deeply satisfying meal that comes together quickly for any day of the week.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Crispy, protein-packed Taryal Macchi with soul-satisfying Dal Chawal. A perfect homestyle treat!
This sindhi dish is perfect for lunch. With 875.11 calories and 47.24g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Rice Flour (For a light and crispy coating.)
0.5 cup Vegetable Oil (For shallow frying. Use any neutral oil like sunflower or canola.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
4 wedges Lemon Wedges (For serving.)
Instructions
1
Marinate the Fish
Rinse the fish fillets under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
In a mixing bowl, combine the ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt to create a thick marinade paste.
Gently rub this marinade all over each fish fillet, ensuring they are evenly coated.
Let the fish marinate for at least 15 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor.
2
Coat the Fillets
Spread the rice flour on a wide plate or tray.
Take one marinated fillet at a time and dredge it in the rice flour, pressing gently to ensure an even coating on all sides.
Shake off any excess flour and set the coated fillet aside on a clean plate.
3
Shallow Fry the Fish
Pour the vegetable oil into a wide, heavy-bottomed pan or skillet and heat over medium-high heat. The oil is ready when it shimmers slightly.
Carefully place the coated fish fillets in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
Using a wide spatula, gently flip the fillets and cook for another 4-5 minutes on the other side until cooked through and golden.
The fish is done when it flakes easily when tested with a fork.
4
Drain and Serve
Once cooked, carefully remove the fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain its crispiness.
Garnish with freshly chopped coriander leaves.
Serve immediately with lemon wedges on the side and your favorite green chutney or Sindhi-style tomato chutney.
Servings
4
Serving size: 1 bowl(One serving is approximately 1 cup of dal and 1 cup of cooked rice.)
497cal
16gprotein
90gcarbs
8gfat
Ingredients
1 cup Toor Dal (Also known as Arhar Dal)
1.5 cup Basmati Rice
6 cup Water (3 cups for dal, 3 cups for rice)
0.5 tsp Turmeric Powder
1.5 tsp Salt (1 tsp for dal, 0.5 tsp for rice, adjust to taste)
2 tbsp Ghee (Use oil for a vegan option)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chili (Whole)
1 pcs Onion (Medium, finely chopped)
1 inch Ginger (Grated or finely chopped)
4 cloves Garlic (Minced)
1 pcs Green Chili (Slit lengthwise)
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dal and Rice (15 mins)
Rinse 1 cup of toor dal under running water until the water runs clear. Soak it in warm water for at least 15-30 minutes. This helps it cook faster and more evenly.
While the dal is soaking, rinse 1.5 cups of basmati rice under cold water until the water is clear. Let it drain in a colander.
Finely chop the onion and tomato. Grate the ginger, mince the garlic, and slit the green chili.
2
Cook the Rice (Chawal) (15-20 mins)
In a medium pot, combine the rinsed rice, 3 cups of water, and 0.5 tsp of salt. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes.
Do not open the lid during this time. After 15 minutes, turn off the heat and let the rice rest, covered, for another 5-10 minutes to allow the steam to finish cooking it.
Fluff gently with a fork just before serving.
3
Cook the Dal (15 mins)
Drain the soaked dal. In a pressure cooker, add the dal, 3 cups of fresh water, 1 tsp of salt, and 0.5 tsp of turmeric powder.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles (approximately 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft.
Once the pressure has subsided, open the cooker. Whisk the dal vigorously with a wire whisk or the back of a ladle until it is smooth and creamy. If it's too thick, add a little hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka) and Finish (10 mins)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat. When the ghee is hot, add 1 tsp of cumin seeds.
Once the cumin seeds splutter and become fragrant (about 30 seconds), add 0.25 tsp of hing and the 2 dried red chilies. Sauté for 10 seconds.
Add the chopped onion and cook until it turns soft and translucent, about 3-4 minutes.
Add the grated ginger, minced garlic, and slit green chili. Sauté for another minute until the raw smell disappears.
Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.
Stir in 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp garam masala. Cook for one minute, stirring constantly.
Immediately pour this hot tempering mixture into the cooked dal. Stir well to combine.
Bring the dal to a gentle simmer for 2-3 minutes to allow the flavors to meld.
Garnish with 2 tbsp of freshly chopped coriander leaves and serve hot with the fluffy basmati rice.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
