Ingredients with Measurements:
- 500 grams of fish (any firm white fish)
- 1 cup of yogurt
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- Salt to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
Step-by-step instructions:
1. Clean and cut the fish into medium-sized pieces.
2. In a mixing bowl, add yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
3. Add the fish pieces to the yogurt mixture and coat them well. Marinate for 30 minutes.
4. Heat vegetable oil in a non-stick frying pan over medium heat.
5. Add the marinated fish pieces to the pan and fry for 5-7 minutes on each side or until golden brown.
6. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Marination time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 4g
Fiber: 1g
Substitutions for ingredients:
- You can use any firm white fish for this recipe.
- You can substitute vegetable oil with any other cooking oil.
Variations:
- You can add chopped onions and tomatoes to the yogurt mixture for a different flavor.
- You can add green chilies or black pepper for extra spice.
Tips and tricks:
- Make sure to marinate the fish for at least 30 minutes for better flavor.
- Use a non-stick frying pan to prevent the fish from sticking to the pan.
- Do not overcook the fish, as it will become dry and tough.
Storage instructions:
Store the leftover fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish in a microwave or oven until heated through.
Presentation ideas:
Serve the fish on a platter with lemon wedges and fresh coriander leaves.
Garnishes:
Garnish with fresh coriander leaves and lemon wedges.
Pairings:
Serve with steamed rice or roti.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the fish is sticking to the pan, add a little more oil to the pan.
- If the fish is not cooked through, cook for a few more minutes until it is fully cooked.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Keep the fish refrigerated until ready to use.
- Wash your hands and utensils before and after handling raw fish.
Food history:
Dahi Machha Fry is a traditional dish from the coastal regions of India, where fish is a staple food.
Flavor profiles:
This dish has a tangy and spicy flavor with a creamy texture from the yogurt.
Serving suggestions:
Serve hot with rice or roti.
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Region: Nepalese