A classic Parsi fish preparation where tender fish fillets are pan-fried and then simmered in a tangy and spicy onion-tomato masala. This flavorful dish comes together quickly and is perfect with rotis or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
350cal
35gprotein
14gcarbs
18g
Ingredients
600 g Surmai Fillets (Also known as Kingfish. Cut into 2-inch pieces. Pomfret or Cod also work well.)
2 tbsp Ginger Garlic Paste (1 tbsp for marinade, 1 tbsp for gravy)
0.75 tsp Turmeric Powder (1/2 tsp for marinade, 1/4 tsp for gravy)
1.5 tsp Red Chili Powder (1 tsp for marinade, 1/2 tsp for gravy. Adjust to taste.)
1.5 tsp Salt (1 tsp for marinade, 1/2 tsp for gravy. Adjust to taste.)
1 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Vegetable Oil (Divided for frying and for the gravy)
A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
About Vaghareli Machhi, Moong Dal Khichdi and Punjabi Kadhi Pakora
Aromatic Vaghareli Machhi with soul-satisfying khichdi & tangy kadhi. A homestyle delight!
This gujarati dish is perfect for dinner. With 1202.29 calories and 63.81999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Seeds
300 g Onion (About 2 medium onions, finely chopped)
2 piece Green Chili (Slit lengthwise)
250 g Tomato (About 2 medium tomatoes, pureed)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Garam Masala
240 ml Water (About 1 cup, use warm water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a mixing bowl, gently combine the fish fillets with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and the lemon juice.
Ensure each piece is evenly coated without breaking the fillets.
Set aside to marinate for at least 15-20 minutes at room temperature.
2
Shallow-Fry the Fish
Heat 3 tablespoons of oil in a wide, non-stick pan over medium-high heat.
Carefully place the marinated fish fillets in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook for 2-3 minutes per side until they are golden brown and about 80% cooked through.
Gently remove the fish from the pan and set aside on a plate.
3
Prepare the Masala Base
In the same pan, add the remaining 1 tablespoon of oil. Reduce the heat to medium.
Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until its raw aroma disappears.
4
Cook the Gravy
Lower the heat and add the spice powders: remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree and add the remaining 1/2 tsp of salt. Mix well.
Cook the masala for 7-9 minutes, stirring occasionally, until it thickens and you see oil separating from the edges.
Add 1 cup (240ml) of warm water, stir to combine, and bring the gravy to a gentle simmer.
5
Combine and Finish
Gently slide the fried fish fillets into the simmering gravy. Spoon some of the gravy over the fish to coat them.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the fish to cook through and absorb the flavors.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top.
Let the curry rest, covered, for 5 minutes before serving to allow the flavors to meld.
Servings
4
Serving size: 1 serving
440cal
16gprotein
70gcarbs
11gfat
Ingredients
1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
1 cup Moong Dal (Split and skinned yellow lentils.)
3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
1 inch Ginger (Peeled and finely grated.)
2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste.)
4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Rinse and Soak
In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2
Prepare the Tempering (Tadka)
Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3
Sauté and Combine
Add the drained rice and dal mixture to the pressure cooker.
Sprinkle in the turmeric powder and salt.
Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
Pour in 4.5 cups of water and stir well to combine all the ingredients.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles (approximately 10-12 minutes).
After the last whistle, turn off the heat and allow the pressure to release naturally. Do not force open the lid; this resting time is essential for the khichdi to become perfectly soft.
5
Garnish and Serve
Once the pressure has fully released, carefully open the cooker.
Gently fluff the khichdi with a spoon or spatula. If it seems too thick, you can stir in a little hot water to reach your desired consistency.
Transfer to serving bowls, garnish with fresh coriander leaves, and top each serving with a dollop of the remaining ghee. Serve hot with yogurt, papad, and pickle.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
