Other Details

  • Posted By harry singh
  • Published On Jan 19,2015
  • Recipe Type Non Veg-Main
  • Preparation Time 60 Min.
  • Servings 4 Person
  • Views 1988


A delicious paste of fresh coriander, tamarind juice, roots ginger and chilly, is used to marinate the chunks of fish. Any white fish may be use.

Hare Masale ki Macchi

Posted by - harry singh


  • 700 Grams Any Fish
  • 2 Piece Shallots, Roughly Chopped
  • 25 Grams Root Ginger
  • 5 Piece Green Chilies
  • 25 Grams Fresh Coriander Leaves, Roughly Chopped
  • 30 ml Tamarind Juice or Lemon Juice
  • To Taste Salt
  • 75 Grams Chic-Pea Flour
  • 250 Grams Vegetable oil for deep frying

·         Wash the fish and dry. Cut into small cube size and put them in a large mixing bowl.

·         Process the shallots, ginger, chilies, coriander, and tamarind or lemon juice in a food processor. Put 2-3 tbsp water to prevent the blade from sticking.

·         Add the blended ingredients to the fish using the metal spoon for mixing. Mix it gently and set aside for 30 minutes.   

·       Add the gram flour to the bowl with 30-45 ml water, if necessary, and mix thoroughly until the fish is coated with the paste. You can add a little more water if the paste is not wet enough, to ensure the fish pieces are coated thoroughly.

·         Heat the oil in a wok or other suitable pan for deep frying over medium to high heat, then fry the fish in 2-3 minutes for each side until they are golden brown.

·         Drain the deep fried fish on a kitchen paper and serve with mint chutney and with onion Rings.  

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