Tarela Machhi

Name: Tarela Machhi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g pomfret (cleaned, cut into 4 steaks); 4 tbsp besan; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 4 tbsp oil (for shallow frying); 4 pcs lemon wedge (to serve); 1 pcs onion (medium, sliced into rings, to serve)

RATING

4.3/5(32)

TASTE SCORE

8/10

Crispy, golden fried fish with a vibrant spice coating that's a staple in Gujarati homes. Fresh fish steaks are marinated in a tangy, spiced gram flour paste, then shallow-fried until the outside is irresistibly crunchy and the inside stays moist and flaky. A simple, quick weeknight hero.

PREP

15m

COOK

15m

SERVES

1 PIECE

365 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Prepare the spice paste.
1.In a mixing bowl, combine besan, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
2.Add 2 tablespoons of water and whisk into a smooth, thick paste that easily coats the back of a spoon.
prep · ~5 min
Coat the fish steaks.
1.Pat the pomfret steaks completely dry with a kitchen towel.
2.Generously coat each steak on all sides with the spice paste, pressing it on so it adheres well.
3.Let the coated fish rest for 5 minutes so the flavors meld.
TIPMake sure the steaks are very dry, or the paste will slide off in the pan.
fry · ~8 min
Shallow-fry the fish until golden and crisp.
1.Heat oil in a non-stick tawa or wide frying pan over medium heat.
2.Once the oil is just shimmering, carefully place the coated fish steaks in the pan without overcrowding.
3.Fry for 3-4 minutes on the first side until the coating is deep golden and crisp.
4.Flip gently with tongs and fry the other side for another 3-4 minutes.
TIPDon't move the fish around too much. Let it sit undisturbed to develop a proper crust.
serve · ~1 min
Drain and serve immediately.
1.Transfer the fried fish to a plate lined with a paper towel to absorb any excess oil.
2.Serve hot, garnished with sliced onion rings and a lemon wedge on the side.
TIPTarela Machhi is best enjoyed right off the pan while the crust is at its crispiest.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the pomfret steaks bone-dry with paper towels to ensure the besan paste sticks properly.
2
Let the marinated fish rest for exactly 5 minutes so the gram flour absorbs moisture and clings tightly.
3
Use medium heat; if the oil smokes, the besan will burn before the fish is cooked through.
4
Avoid crowding the pan — fry in batches so the oil temperature stays steady and each steak gets a crisp crust.
5
Flip the fish only once; moving it too early breaks the coating and prevents a golden exterior.
6
Serve immediately out of the pan — the besan crust turns soggy within minutes of sitting.
7
Leftover fried fish can be reheated in a dry tawa on low heat to revive crispness.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

For a lighter version, brush the coated steaks with 1 tablespoon of oil and air-fry at 200°C (400°F) for 10-12 minutes, flipping halfway. You get the same crunch with far less fat.

baking fish

Baking-fish

Bake the coated steaks on a greased wire rack at 220°C (425°F) for 12-15 minutes for an oven-friendly, hands-off method that still delivers a crisp crust.

gluten free