Crispy, golden-brown fish fillets coated in a tangy and spicy Sindhi-style marinade. This classic shallow-fried fish is a delightful appetizer or a perfect side for a traditional Sindhi meal, ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 fillet
244cal
33gprotein
9gcarbs
8g
Ingredients
600 g Surmai (Also known as King Fish, cut into 4 thick fillets)
2 tbsp Ginger Garlic Paste
1 tsp Green Chili Paste (Adjust to your spice preference)
4 tbsp Besan (Also known as gram flour)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Use Kashmiri red chili for color without excessive heat)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Amchur Powder (Also known as dry mango powder)
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
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 classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Taryal Machhi, Dal Tadka, Steamed Basmati Rice and Roasted Papad
Crispy Taryal Machhi, protein-packed dal, and rice – a soul-satisfying meal that's pure comfort!
This sindhi dish is perfect for lunch. With 844.47 calories and 54.74999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Water (As needed to make a thick paste)
0.5 cup Vegetable Oil (For shallow frying)
0.5 tsp Chaat Masala (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Fish and Marinade
Rinse the fish fillets under cold water and pat them completely dry with paper towels. This is a crucial step for achieving a crispy exterior.
In a medium bowl, combine besan, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, and salt.
Add the lemon juice and 1 tablespoon of water. Mix well to form a thick, smooth paste. If the paste is too thick, add the remaining water, one teaspoon at a time, until it reaches a consistency that will coat the fish without dripping off.
2
Marinate the Fish
Gently apply the marinade to each fish fillet, ensuring an even coating on all sides.
Set the fish aside to marinate at room temperature for at least 15-20 minutes. This allows the spices to penetrate the fish.
3
Shallow Fry the Fish
Pour the vegetable oil into a wide, heavy-bottomed skillet or pan and heat over medium-high heat. The oil is ready when it shimmers, or when a tiny drop of marinade sizzles instantly.
Carefully place the marinated fish fillets in the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if necessary to maintain the oil temperature.
Fry for 4-5 minutes on the first side, or until a deep golden-brown crust forms. Avoid moving the fish too much.
Gently flip the fillets using a spatula and cook for another 4-5 minutes on the other side until cooked through, crisp, and golden.
4
Garnish and Serve
Once cooked, remove the fish from the pan and place on a wire rack to drain excess oil, which helps keep the bottom crispy.
Immediately sprinkle the hot fish with chaat masala for an extra burst of flavor.
Garnish with freshly chopped coriander leaves. Serve hot with lemon wedges, onion rings, and green chutney.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
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.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.