Traditional Sarson Machchi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • 500 gms. Surmai fish (boneless), cut into 2” cubes
  • ½ tsp. turmeric powder
  • 2 onions (small), finely chopped
  • 3 green chillies, chopped
  • 3 tomatoes, finely chopped
  • 4 tbsp. mustard oil
  • ½ tsp. mustard seeds
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • Salt to taste
  • 1 tsp. coriander powder
  • Handful of fresh coriander leaves for garnishing

How to Make Traditional Sarson Machchi

  • Wash and pat dry the fish pieces, rub salt and turmeric over it and keep aside for 30 minutes.
  • Grind together, onion, green chilli and tomatoes to a fine paste.
  • Heat oil in a nonstick pan and lightly fry fish for 2-3 minutes.
  • Drain excess oil and keep aside.
  • To the same oil, add mustard seeds and fry till it crackles.
  • Add the above paste and fry until golden brown in colour.
  • Mix in ginger and garlic pastes and fry for further 2-3 minutes.
  • Add salt, coriander powder and 1 ½ cups of warm water, bring to a boil.
  • Carefully lower fish pieces into the curry, cook for 10-15 minutes and remove from flame.
  • Garnish with fresh coriander leaves and serve hot, accompanied by boiled rice.