Kadhai Machli is a restaurant-style, tomato-onion-based fish curry cooked with regular spices in an Indian kadhai that pairs well with Kerala paratha.
As I am going about my 31 Day Blogging Challenge, I have received tons of messages and lovely comments from my readers who are looking forward to a new recipe every day. There are a few requests from seafood lovers asking for a seafood recipe. So keeping in mind the love for seafood, I have a special and simple restaurant-style Fish Kadhai recipe that is easy and can be prepared in less than 45 minutes.
This curry is an ideal one to be served with naan or Kerala style Paratha also known as Malabari Parotta. You can check out the recipe for this parotta with step-by-step pictures as well.
I would like to mention here that the color of the curry truly depends on the red chili powder and the tomatoes. You can get better color with ripe tomatoes and also with some extra tomato puree which gives a slight sweetness to the curry.
Kadhai Machli
Ingredients
- 500 grams Fish slices Surmai, Hamour, Pomfret or any big fish
- 1 cup finely chopped onion
- 1 cup finely chopped ripe red tomato
- 2 tablespoon tomato puree
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 5 curry leaves finely chopped
- 1 green chili chopped
- 2 teaspoon red chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon methi seeds methi dana powder
- ¼ teaspoon garam masala powder
- ½ cup chopped coriander leaves
- 1 teaspoon salt
- 4 tablespoon cooking oil
Instructions
- Heat oil in a kadhai or saucepan and fry chopped onion, chopped garlic, and chopped ginger till light golden. Then add chopped curry leaves, chopped green chili and fry for a minute.
- To this add 2 teaspoon red chili powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon methi seeds powder, 1/4 teaspoon garam masala powder, and salt. Reduce the heat and fry this masala for 1 minute followed by chopped tomatoes. Stir and cook covered for 5 minutes till the oil separates from the masala, which indicates that the masala is well cooked.
- Now add tomato puree, chopped coriander leave, and 1/2 cup of water. Let the masala come to a slow boil and then add fish pieces one by one. Coat the fish pieces with the masala and stir by rotating the kadhai. Do not use a ladle as the fish pieces might break.
- Cover and cook the fish on medium heat for 5 to 7 minutes.
- Turn off the heat and let the curry be covered for 10 to 15 minutes before serving.
- Serve hot with rice or Kerala Paratha.
Notes
Instead of adding water in step 3, you can add thick extract of coconut milk.
Prawns can be used instead of fish.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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