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A classic Gujarati delicacy, Tarela Machli features crispy, pan-fried fish marinated in a vibrant blend of garlic, ginger, and aromatic Indian spices. This quick and flavorful dish comes together in under 30 minutes, offering a delightful crunch and a zesty finish with a squeeze of fresh lemon.
For 4 servings
Prep the Fish: Rinse the fish fillets or steaks and pat them completely dry with paper towels. This is crucial for a crispy finish. If using thick pieces, make 2-3 shallow diagonal slits on both sides to help the marinade penetrate.
Prepare the Marinade: In a non-metallic bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix thoroughly to form a thick, smooth paste.
Marinate the Fish: Generously coat each piece of fish with the prepared marinade, ensuring it gets into the slits. Let it marinate for at least 15-20 minutes at room temperature. For deeper flavor, you can refrigerate it for up to an hour.
Prepare the Coating: On a wide plate or tray, mix the rice flour and rava (if using) until well combined.
Coat the Fish: Take each marinated fish piece and dredge it in the flour-rava mixture, pressing gently to ensure an even coating on all sides. Shake off any excess flour.
Shallow Fry the Fish: Heat the vegetable oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil should be hot enough that a pinch of flour sizzles immediately. Carefully place the coated fish pieces in the pan in a single layer, avoiding overcrowding. Fry in batches if necessary.
Cook and Flip: Fry for 4-5 minutes on the first side until golden brown and crisp. Gently flip the pieces and cook for another 3-4 minutes on the other side until cooked through and easily flaked with a fork.
A classic Gujarati delicacy, Tarela Machli features crispy, pan-fried fish marinated in a vibrant blend of garlic, ginger, and aromatic Indian spices. This quick and flavorful dish comes together in under 30 minutes, offering a delightful crunch and a zesty finish with a squeeze of fresh lemon.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 320.65 calories per serving with 30.01g of protein, it's a beginner-friendly recipe perfect for appetizer or main_dish.
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Serve: Remove the fried fish from the pan and place it on a wire rack to drain any excess oil. Serve immediately, garnished with fresh onion rings and lemon wedges on the side for squeezing.
For a lower-fat option, bake the coated fish fillets at 200°C (400°F) for 12-15 minutes, or air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through. Spray with a little oil before cooking for better browning.
Instead of rice flour and rava, you can use a mixture of besan (gram flour) and rice flour for a different texture and nutty flavor.
Add 1-2 finely chopped green chilies or a teaspoon of black pepper powder to the marinade for an extra kick of heat.
Incorporate 1/2 teaspoon of amchur (dry mango powder) into the spice mix for a more pronounced tangy flavor.
Fish is an excellent source of high-quality, easily digestible protein, which is essential for muscle repair, growth, and overall body function.
White fish like pomfret contains beneficial omega-3 fatty acids, known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The marinade includes turmeric and ginger, which contain powerful anti-inflammatory compounds like curcumin and gingerol that can help reduce oxidative stress in the body.
Tarela Machli is a good source of lean protein and omega-3 fatty acids from the fish. The shallow-frying method uses less oil than deep-frying. For a healthier alternative, you can bake or air-fry the fish as suggested in the variations.
A single serving of Tarela Machli (one fillet) contains approximately 280-320 calories, depending on the type of fish and the amount of oil absorbed during frying.
Firm, white-fleshed fish works best. Pomfret is traditional, but other great options include Surmai (Kingfish), Basa, Tilapia, or Cod.
The key is to pat the fish completely dry before marinating. Also, ensure the oil is hot enough before adding the fish and avoid flipping it multiple times. Let it form a firm crust on one side before gently turning it over.
Yes, absolutely. After coating the fish, spray it lightly with oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and cooked.
Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place it in a preheated oven or an air fryer for a few minutes until warm and crisp. Avoid using a microwave, as it will make the fish soggy.
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