Spicy Maachi


  1. Fish – 2kg (center bone river fish )
  2. Vinegar- 1 cup
  3. Ginger & Garlic paste- 5-6 tablespoon each
  4. tumeric- 1tsp
  5. green chilli paste – 7-8 tsps
  6. red chilli powder- 2tsp
  7. ajwain – 5 tbsp
  8. white pepper powder-1tsp
  9. methi powder – a pinch
  10. gram flour – 2 cup
  11. salt to taste
  12. oil
  13. orange colour – few drops


  1.  Wash the fish and cut into thick slices and pat dry .
  2. Mix salt in Vinegar ,stir till the salt dissolves in vinegar and leave the fish in this mixture for half an hour.
  3. Take out each fish and place between two napkins so that the excess water is drained out.
  4. Then mix all the ingredients (from ginger garlic paste to salt) with gram flour.
  5. Add 14 tbsps of water and orange colour and make a paste of coating consistency.
  6. Apply the paste on both sides of the fish and arrange them in a tray and keep it aside for at least 30 min.
  7. Heat oil in a frying pan and fry the fish over medium heat until well cooked.
  8. Garnish with coriander leaves and sprinkle lemon juice.
  9. Serve with cut onion rings.

Source: Suparna Pyne

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