Parsi · Indian Cuisine
Tareli Machi
Parsi pan-fried fish with turmeric, cumin, and red chilli in sesame oil
Tareli machi is one of the simplest and most satisfying preparations in the Parsi repertoire: fish marinated briefly in a paste of ground spices and lime juice, then fried in hot sesame oil until the exterior is golden and the fish is just cooked through. The sesame oil is not incidental; its distinctive, slightly smoky, nutty character is part of what makes this taste specifically Parsi rather than merely spiced fried fish. Served immediately with a wedge of lime, it is the kind of dish that requires almost no effort and delivers a great deal.
At a Glance
Yield
Serves 4
Prep
10 minutes + 30 minutes marinating
Cook
10 minutes
Total
50 minutes
Difficulty
Easy
Ingredients
- 1 lbfirm fish, cut into large steaks (pomfret, kingfish, salmon, or sea bass)
- 1⅞ tspturmeric powder (about 1 teaspoon)
- 2¾ tspred chilli powder (about 1 teaspoon)
- 2⅓ tspcumin powder (about 1 teaspoon)
- ½ fl ozlime juice (about ½ lime)
- 1⅔ tspfine salt (about 2 teaspoons)
- 1¾ fl ozwater (to make the marinade a smooth paste)
- ¾ cupsesame oil (toasted/Asian sesame oil, not cold-pressed raw)
Method
- 1
Make the marinade. Mix together the turmeric (1 teaspoon), red chilli powder (1 teaspoon), cumin powder (1 teaspoon), lime juice (½ lime), salt (2 teaspoons), and just enough water (50 ml) to make a smooth paste.
- 2
Marinate the fish. Rub the paste thoroughly into all sides of each fish steak. Leave in the refrigerator for 30 minutes.
- 3
Fry. Heat the sesame oil (200 ml) in a heavy-bottomed pan over medium-high heat until it shimmers and a drop of marinade sizzles immediately. Add the fish steaks one at a time, without crowding. Fry without moving for 3–4 minutes until the underside is deep golden and releases easily from the pan. Carefully flip and fry for 2–3 minutes on the other side until just cooked through.
- 4
Serve immediately with lime wedges.
Why This Works
Sesame oil at high heat develops a complex, slightly smoky character that is lost if the oil is cold or the heat too low. The high heat also ensures the exterior crisps quickly before the interior overcooks. Fish has a narrow window of ideal doneness.
Lime juice in the marinade begins to denature the surface proteins of the fish even before heat is applied, which helps the spice paste penetrate and adhere during frying.
Serving Suggestions
Serve with sliced raw onion, lime wedges, and a green chutney. Alongside plain steamed rice or roti for a simple Parsi meal.
Storage & Reheating
Best eaten immediately. Leftover fried fish can be refrigerated for 1 day; reheat briefly in a hot pan.
Nutrition Facts
Calories: 194kcal (10%)|Total Carbohydrates: 1g (0%)|Protein: 22g (44%)|Total Fat: 11g (14%)|Saturated Fat: 2g (10%)|Cholesterol: 60mg (20%)|Sodium: 820mg (36%)|Dietary Fiber: 0g (0%)|Total Sugars: 0g
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