Machli Jaisamandi
A vibrant and tangy fish curry from the royal kitchens of Rajasthan. Tender fish fillets are simmered in a rich gravy made with yogurt, fresh mint, and coriander, creating a uniquely refreshing yet spicy dish. Perfect with hot rotis or steamed rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.In a mixing bowl, combine the fish pieces, ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, lemon juice, and 0.5 tsp salt.
- c.Gently toss to ensure all pieces are evenly coated.
- d.Cover the bowl and let the fish marinate for 20-30 minutes at room temperature.
- 2
Step 2
- a.Shallow-Fry the Fish
- b.Heat vegetable oil in a wide, non-stick pan over medium-high heat.
- c.Carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan (fry in batches if necessary).
- d.Fry for 2-3 minutes per side until they are light golden brown and about 80% cooked.
- e.Remove the fried fish onto a plate and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, add the ghee. Once it's hot, add the cumin seeds and hing. Allow them to splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
- d.Add the slit green chilies and cook for another minute until fragrant.
- 4
Step 4
- a.Cook the Masala
- b.Stir in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
- c.While the tomatoes cook, prepare the yogurt mixture. In a small bowl, whisk the yogurt, besan, coriander powder, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp red chili powder until you have a smooth, lump-free paste.
- 5
Step 5
- a.Simmer the Curry
- b.Reduce the heat to the lowest setting. Slowly pour the yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
- c.Cook for 3-4 minutes, still stirring, until the gravy thickens.
- d.Add 1.5 cups of water and the remaining 1 tsp of salt. Mix well and bring the gravy to a gentle simmer.
- e.Gently slide the fried fish pieces into the gravy, along with the chopped mint leaves and half of the chopped coriander leaves.
- f.Cover the pan and let it simmer on low heat for 5-7 minutes. Avoid over-stirring to keep the fish intact.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat and sprinkle the garam masala over the curry.
- c.Garnish with the remaining chopped coriander leaves.
- d.Let the curry rest for 5 minutes to allow the flavors to meld before serving.
- e.Serve hot with steamed basmati rice or Rajasthani rotis like bajra or missi roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm, fleshy fish like Rohu, Sole, or Catla, as they hold their shape well in the curry.
- 2To prevent the yogurt from splitting, ensure it's at room temperature and whisked well with besan. Always add it on low heat while stirring continuously.
- 3Do not overcook the fish. The initial frying should only cook it about 80%, and it will finish cooking while simmering in the gravy.
- 4For a deeper flavor, you can use a paste of fried onions (birista) instead of sautéing raw onions.
- 5Adjust the number of green chilies and the amount of red chili powder to suit your preferred spice level.
Adapt it for your goals.
Vegetarian
Replace the fish with 400g of paneer cubes or firm tofu. Pan-fry the paneer/tofu until golden before adding it to the gravy at the final stage.
Creamier GravyCreamier Gravy
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or cashew paste at the end, just before turning off the heat.
Smoky FlavorSmoky Flavor
To impart a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a piece of hot charcoal to it, pour over a few drops of ghee, and immediately cover the pan for 2-3 minutes to trap the smoke.
Why this is on our healthy list.
Rich in Lean Protein
Fish is a high-quality protein source, essential for muscle repair, growth, and overall body function.
Heart-Healthy Omega-3s
The fish provides omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Aids Digestion
Yogurt is a natural probiotic that promotes a healthy gut microbiome, aiding digestion. Spices like ginger and cumin also have digestive benefits.
Immunity Boosting
The curry is rich in spices like turmeric, ginger, and garlic, which contain antioxidants and compounds known to boost the immune system.
Frequently asked questions
It's a traditional Rajasthani fish curry known for its unique, tangy, and refreshing flavor from yogurt, mint, and coriander. It originates from the royal kitchens and is named after Jaisamand Lake, the second-largest artificial lake in Asia.