Bohri Machali
Fish (pomfret or surmai) cooked in a fragrant Bohri-spiced gravy with onion, tomato, tamarind, and whole spices — less common than meat preparations but present in coastal Bohri households, with an aromatic profile distinct from Gujarati fish curries.
Cuisines
Bohri
Best for
Lunch
Dinner
Build a full meal around Bohri Machali
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
300 grams | Fish Fillet , preferably pomfret or kingfish |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Lemon juice |
|
— | Salt , to taste |
|
2 tablespoons | Oil |
|
1 cup | Yogurt |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Mint , chopped |
|
1 medium | Onion , finely sliced |
Instructions
- 1 Clean and wash the fish fillets thoroughly.
- 2 In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt to form a marinade.
- 3 Coat the fish fillets with the marinade and let them marinate for at least 20 minutes.
- 4 Heat oil in a pan over medium heat.
- 5 Add the sliced onions and sauté until golden brown.
- 6 Add the marinated fish fillets to the pan and cook for about 5-7 minutes on each side, or until the fish is cooked through.
- 7 In a separate bowl, whisk the yogurt until smooth.
- 8 Reduce the heat to low and add the whisked yogurt to the pan, stirring gently to combine with the fish and spices.
- 9 Simmer for another 5 minutes, allowing the flavors to meld together.
- 10 Garnish with chopped coriander and mint leaves before serving.
Tips
For a richer flavor, marinate the fish overnight in the refrigerator.