Machli Jaisamandi
A rich Rajasthani-style fish curry with gentle warmth from whole spices, yogurt, and a nutty paste. The gravy stays silky and lightly tangy, making it a lovely partner for plain rice or phulka.
For 4 servings
- prep · ~10 min
Marinate the fish lightly.
1.Rub the fish pieces with half of the salt and 1 pinch turmeric powder.2.Set aside for 10 minutes while you prepare the paste.TIPA short marinade is enough. Leaving fish too long in salt can make it firm. - mix · ~5 min
Make the nut and spice paste.
1.Blend the almonds, poppy seeds, ginger, garlic, and a little yogurt into a smooth paste.2.Whisk the remaining yogurt separately so it goes into the pan smoothly. - fry · ~5 min
Shallow-fry the fish.
Heat 1 tbsp ghee in a wide pan over medium heat. Fry the fish pieces briefly on both sides until lightly sealed, 1 to 2 minutes per side. Remove gently to a plate.
TIPDo not cook the fish through at this stage; it will finish in the gravy. - saute · ~8 min
Cook the whole spices and onions.
1.Add the remaining 1 tbsp ghee to the same pan.2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant (30 seconds).3.Add sliced onion and green chili, then cook until the onion turns light golden (6 to 7 minutes). - saute · ~5 min
Build the gravy base.
1.Lower the heat and add the prepared almond-poppy seed paste.2.Cook for 2 to 3 minutes, stirring so it does not catch at the bottom.3.Add coriander powder, red chili powder, 1 pinch turmeric powder, garam masala, and the remaining salt.4.Stir in the whisked yogurt slowly and keep stirring until the mixture looks smooth.TIPKeep the heat low when adding yogurt so the gravy stays silky and does not split. - simmer · ~5 min
Simmer the curry.
Add water and bring the gravy to a gentle simmer. Cook for 4 to 5 minutes until slightly thick and the ghee begins to show at the edges.
- simmer · ~6 min
Finish the fish in the gravy.
Slide the fried fish into the pan in a single layer. Spoon some gravy over the pieces, cover, and simmer gently for 5 to 6 minutes until the fish is cooked through and tender.
TIPShake the pan gently instead of stirring hard so the fish pieces stay whole. - garnish
Garnish with coriander leaves.
- serve
Serve hot with plain rice or phulka.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a firm fish like surmai, basa, or cod so the pieces hold up during the final simmer.
- 2Pat the fish dry before marinating and frying; this helps it seal quickly instead of steaming.
- 3Blend the almond-poppy seed paste very smooth, or the gravy will taste grainy rather than silky.
- 4Let the onions turn only light golden, not deep brown, so the curry keeps its pale Rajasthani-style color.
- 5When adding yogurt, keep the heat low and stir continuously to prevent curdling in the nut-based gravy.
- 6Once the fish goes back into the pan, avoid vigorous stirring; gently swirl the pan to keep the pieces intact.
- 7This curry tastes even better after a 20-minute rest, when the whole spices and nut paste settle into the gravy.
Adapt it for your goals.
Low-oil
Use 1 tbsp ghee total and sear the fish in a good nonstick pan. The curry stays aromatic but feels lighter for everyday meals.
boneless filletsBoneless-fillets
Make it with boneless white fish fillets for easier serving. Reduce the final simmer slightly so the fish stays flaky, not overcooked.
mildMild
Skip one green chili and the red chili powder pinch for a gentler version that keeps the yogurt and whole-spice flavor in focus.
prawnPrawn
Swap the fish for large prawns and simmer only briefly at the end. Good if you want the same gravy with a sweeter seafood note.
Why this is on our healthy list.
Protein-Rich Main Dish
Fish and yogurt together make this curry satisfying and naturally rich in protein, helping it work well as a complete main course.
Good Fats from Nuts and Fish
Almonds and fish contribute nourishing fats, while the nut paste also gives body to the curry without relying only on cream.
Digestive Spice Support
Ginger, garlic, cardamom, cloves, and cinnamon add depth and are traditional warming spices often used to aid digestion in rich curries.
Frequently asked questions
Use a firm white fish that can handle shallow-frying and simmering, such as cod, basa, halibut, or Indian seer fish. Delicate fish may break in the gravy.
