Achari Fish
Dive into the bold and tangy flavors of Achari Fish, a vibrant Indian dish that brings a delightful pickling spice twist to tender fish fillets. Perfectly marinated in yogurt and aromatic spices, the fish is lightly fried to golden perfection before being simmered in a rich and spicy tomato-onion gravy infused with the essence of traditional achari (pickle-inspired) ingredients like mustard seeds, nigella seeds, and fennel seeds. Cooked in mustard oil for an authentic depth of flavor, this dish is a fragrant symphony of textures and tastes. Serve it hot with steamed rice or flaky parathas for a restaurant-worthy meal at home. Whether you’re a seafood enthusiast or new to Indian cuisine, this quick and easy Achari Fish recipe is bound to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 500 grams Fish fillets (preferably pomfret, catfish, or tilapia)
- 100 grams Yogurt (plain, unsweetened)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Salt
- 3 tablespoons Mustard oil
- 0.5 teaspoons Fenugreek seeds
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Nigella seeds (kalonji)
- 0.5 teaspoons Fennel seeds
- 0.5 teaspoons Cumin seeds
- 1 medium Onion (thinly sliced)
- 2 large Tomatoes (finely chopped)
- 1 teaspoons Garlic paste
- 1 teaspoons Ginger paste
- 2 pieces Green chilies (slit lengthwise)
- 2 tablespoons Chopped fresh coriander leaves
- 100 milliliters Water
Instructions
Clean and pat dry the fish fillets. Marinate them with yogurt, turmeric powder, red chili powder, and half of the salt. Let it rest for 20 minutes.
Heat 2 tablespoons of mustard oil in a pan over medium heat. Once the oil is hot, gently fry the marinated fish fillets for 2-3 minutes on each side until lightly golden. Remove the fish and set aside.
In the same pan, add the remaining 1 tablespoon of mustard oil. Reduce the heat and add fenugreek seeds, mustard seeds, nigella seeds, fennel seeds, and cumin seeds. Let them splutter for 30 seconds to release their aroma.
Add the sliced onion and sauté until golden brown.
Stir in garlic paste and ginger paste, and cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and the mixture becomes thick and glossy.
Season with the remaining salt and mix well. Add water to adjust the consistency of the gravy and bring it to a boil.
Gently place the fried fish fillets into the gravy. Reduce the heat, cover, and let it simmer for 5-7 minutes so the fish absorbs the flavors.
Garnish with chopped coriander leaves and serve hot with steamed rice or parathas.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
