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
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 300 grams | fish fillets (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 | fresh coriander leaves, chopped |
| 1 tablespoon | mint leaves, 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.