Tali Machchi Indian Fried Fish

In this recipe fish is marinated and coated in spices, then deep fried so that the fish is crisp, succulent and moist.

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Tali Machchi

Portions: 4-6 Portions

Preparation: 30 minutes

Cooking: 10 minutes


Fish Marinade

  • 600-700g white fish fillets sliced into pieces around 10cm long
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • juice of 1 lime
  • 1 tbsp ginger, finely chopped
  • 2 garlic cloves, finely chopped

To Coat

  • 100g chickpea flour
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 1 egg beaten
  • oil for frying

To Serve

  • handful of coriander
  • lime wedges
  • condiments: raita (see recipe below), mango chutney, lime pickles
  • fragrant boiled rice (see recipe) or plain boiled rice
  • saag (see recipe or vegetable dish of your choice)


  1. Marinade: Place the fish in a bowl with all the marinade ingredients and toss them together until well coated. Cover the fish and place it in a refrigerator for at least 30 minutes or until ready to cook.
  2. To Coat: Place the flour in a bowl with the turmeric, chilli and coriander Place the 2 eggs in a separate bowl and beat them together.
  3. To Cook: Place oil in deep frying pan so that it is around 5cm deep. Place the oil over a high heat. Coat the fish first in the flour mixture and then the egg and place a few pieces at a time in the hot oil and cook them for a couple of minutes on each side. Remove the fish from the oil and place them on kitchen paper. The fish should have a crisp outer coating. Keep the fish warm while you cook the remaining pieces.
  4. To Serve: Serve the fish fillets on a bed of coriander leaves accompanied with boiled rice, condiments and saag or your choice of vegetables.
*Riata: mix 8 tbsp of grated cucumber with 8 tbsp of natural yoghurt, juice of 1/2 a lime, pinch of salt and 1 tsp honey.