White Fish (Machhi)
Fish in love with mustard and coconut! Coastal Curry Flavors by the Sea
Description
White fish like sea bass, tilapia, pomfret. The star protein source eaten more frequently than meat in coastal states like Bengal, Kerala, and Goa.
Classification: For Adults,Seafood,Seafood
Shops selling White Fish (Machhi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White fish fillets(or whole)
Instructions
- Coat fish fillets with turmeric, salt, a little lemon juice to season and remove fishy odor.
- Heat mustard oil (or coconut oil) in a pan, shallow-fry fish surfaces crispy and fragrantly.
- Toss fried fish into a spicy curry soup soured with tamarind or Kokum, simmer briefly without crumbling the meat to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cod, flounder, sea bass (perfectly subbable with white fish available in Japanese supers)
Pairing
Fish Curry (Macher Jhol), Fish Fry
Trivia
[Hardcore] Called 'Machhi' or 'Meen'. The iron rule of Indian fish cooking is 'invariably season with turmeric and fry (or bake) once'. This completely erases fishy odors, releasing only premium umami in the spice soup.
Eating tips & etiquette
[Unique Eating] Splash the juice of intensely spicy fish curry made with mustard oil and green chilies heavily over massive white rice, shoveling it in while deftly avoiding bones by hand!
Allergen
Seafood