Home-Style Dahi Machcha

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

The one dish that rules all curries is Dahi Machcha – a unique, velvety fish curry that was as bold in its culinary pairing as it was exotic in its subtle yet addictive flavours. The simplicity of ingredients and the process of making where every ingredient is minimalstically treated to get the best flavour and texture and the brilliant layering of each ingredient played a crucial role in lending Dahi Machcha its unprecedented popularity.

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Rohu fish - 1 kg

  • Curd - 500 gm
  • Black Mustard - 1 tbsp
  • Yellow mustard - 1 tbsp
  • Dry red chilli - 5-6
  • Garlic cloves - 14-15
  • Tomato - 1 large
  • Onion - 1 large

  • Green chillies - 4-6
  • Curry leaves - a handful
  • Nigella seeds (kalonji) - 1 tsp
  • Salt for marinade and taste
  • Sugar - 2 tbsp

How to Make Home-Style Dahi Machcha

  • Wash the fish properly. Add salt to pieces and keep aside.

  • In a frying pan, heat 4 tbsp mustard oil and lightly fry the fish in batches of two or three. Set aside.
  • Make the mustard paste by grinding black and yellow mustard together with garlic and dry red chilli to a smooth paste.
  • For the sauce, add 1 tbsp salt, 2 tbsp sugar and the mustard paste to the curd and whisk it well. Gently add all the fried fish pieces to the curd mixture and let it marinate for 10-15 mins.
  • For the tempering, heat 2 tbsp mustard oil in a pan. Add nigella seeds and curry leaves.
  • Once they splutter, add the marinated fish followed by the curd. Avoid stirring for the fish could break.
  • Add more flavour and texture by adding roundels of tomatoes, onion and slit green chillies.
  • Cover and let the dish simmer for another 20 mins. You may add 100 ml water if you find the gravy too thick. Adjust the seasoning as per taste.
  • Finish with a spurt of mustard oil. Serve with hot rice.

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