Mahi Khaliya

Mahi Khaliya


  • Surmai fish 1 kg
  • Mustard oil 1 bowl
  • Green chilies 2
  • Handi Curry leaves 2
  • Handi Whole red chilies 4
  • Lemons 1-2
  • Handi White sesame seeds 2 tbsp
  • Handi Salt (to taste)
  • Tamarind paste 1/4 cup
  • Fenugreek seeds few
  • Handi Coconut 1 small piece
  • Peanuts 10-12
  • Handi Poppy seeds 1 tbsp
  • Handi Red chili powder 1 tbsp
  • Ginger 2 tsp
  • Garlic 2 tsp
  • Handi Turmeric 1/4 tsp
  • Handi Whole coriander 2 tbsp
  • Handi White vinegar 2 tbsp
  • Handi White cumin 1/2 tsp


  • Clean skin of fish and make big sized pieces. Add it in vinegar without washing it.
  • Wash with lukewarm water after 10 minutes.
  • Next roast poppy seeds, white cumin, sesame seeds, whole coriander, peanuts and coconut on tawa until golden and then grind it finely.
  • Then heat the oil in a pot, put whole red chilies, fenugreek seeds and 3 curry leaves and blacken it.
  • Next put ginger, garlic, turmeric, red chili powder, salt and grinded masala, roast it and remove from stove.
  • Put lemon juice on fish and fry it.
  • When golden brown, remove the fish.
  • Next keep masala again on stove, heat it, spread on fish pieces and put roasted masalay.
  • Put the tamarind paste, curry leaves and green chilies and shake the pot.
  • When oil comes up and simmer, put it on low flame on tawa.
  • Remove after 5-10 minutes and serve with Handi rice.

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