Machchi Dopiaza

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 1 lb firm white fish fillets
  • 2 large tomatoes, peeled and chopped
  • 2 large onions, sliced
  • 3 tbsp - ghee
  • 4 green chillies, seeded and sliced
  • 2 tsp - turmeric
  • 1 lemon (juice)
  • 1.5 tsp - chilli powder
  • 1 tbsp - chopped fresh ginger
  • 3 cloves garlic
  • 1 tsp - coriander seeds
  • 1 tsp - mustard seeds
  • 125 ml - water
  • black pepper to taste
  • salt to taste

How to Make Machchi Dopiaza

  • Wash fish and rub over with half the turmeric and the lemon juice, then set aside.
  • Blend the remaining turmeric, chilli powder, ginger, garlic, coriander seeds, mustard seeds, tomatoes and one onion to a puree in an electric blender.
  • Heat the ghee in a saucepan and fry the sliced onion until golden.
  • Remove onion from the pan and reserve.
  • Add the blended mixture and the chillies to the pan.
  • Stir over a medium heat until the colour darkens.
  • Add the fish, salt, pepper and water, cover and simmer gently for about 15 mins.
  • Shake the pan occasionally to prevent sticking.
  • Add the fried onion for the last 5 mins of cooking.
  • Serve with rice.