Hariyali Machhi

Hariyali Machhi

Preparation Time-45 minutes


Fish-4 Thick Stakes of any sweet water fish (preferably Bhekti or Rohu)
Garlic-6-7 thick cloves (crushed)
Ginger paste-1 Tsp
Sour cream or thick yogurt-1 cup (beaten)
Cilantro-1 bunch
Green Chili-5-6
Turmeric powder-1 Tsp.
Whole Garam Massala:
(green cardamom [2], cloves [4], cinnamon [1″], black pepper corn[8-9])
Mustard oil-as needed (could be substituted with any other edible oil as well)
Salt-to taste


  1. Smear salt and turmeric powder over the stakes and leave them for 30 minutes.
  2. Heat oil in a woke, when it stars smoking lower the heat and fry the fish, if the fish is very fresh, they could be lightly fried, otherwise fry till the turn deep golden.
  3. Soak them on absorbent paper.
  4. Pound the Garam Massala coarsely and add to the oil, when it starts spluttering add ginger and garlic. [Actually more Garlic could be used if you like the taste].
  5. Sauté till they turn golden, turn the heat low and add sour cream, cook it over very low heat.
  6. Grind the cilantro with two coves of Garlic and 4-5 chilies.
  7. Add a little water to the sour cream if necessary.
  8. When oil leaves the side add the stakes and adjust seasoning. cook for 3-4 minutes.
  9. Add the Cilantro paste.
  10. Cook over low heat for 5 minute.
  11. Slit the remaining chilies add to the curry and cover.
  12. Serve hot with steamed rice.

Source: Ronita Pathak

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