How to make Tali Machchi -

Fish marinated with spices and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish (मछली), Mustard Oil (सरसों का तेल)

Cuisine : Goan

Course : Snacks and Starters


For more recipes related to Tali Machchi checkout Fish Cutlet, Grilled Fish Fingers, Amritsari Fish, Fish Cakes With Cucumber Relish . You can also find more Snacks and Starters recipes like Makai ka Cheela Aloo Bhujiya Banana Coconut Pancake Chicken Gold Coin

Tali Machchi

Tali Machchi Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tali Machchi Recipe

  • Fish 8 1/2 inch

  • Mustard Oil

  • Lemon juice 4 tablespoons

  • Ginger 1 inch piece

  • Garlic 6-8 cloves

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Peppercorns crushed 1/2 tablespoon

  • Gram flour (besan) 4 tablespoons

  • Salt to taste

  • Mustard oil 2 tablespoons

  • Oil to deep fry

  • Chaat masala 2 teaspoons

Method

Step 1

Clean, wash and pat dry fish slices. Smear two tablespoons of lemon juice and a little salt on the fish slices and keep aside. Peel, wash ginger, garlic and grind to a fine paste.

Step 2

Blend ginger-garlic paste with ajwain, red chilli powder, turmeric powder, crushed peppercorns, besan, salt, mustard oil and remaining lemon juice to make a smooth paste.

Step 3

Apply this paste liberally on the fish slices and leave to marinate for half an hour, preferably in the refrigerator. Heat sufficient oil in a pan, slide in the marinated fish slices and deep-fry for two minutes.

Step 4

Turn over and fry for two minutes more or until completely cooked and crisp. Drain onto an absorbent paper and serve hot liberally sprinkled with chaat masala.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.