Tareli Maachi Bateta (Fried Masala Fish with Potatoes)

Fried Masala Fish with Potatoes

Fried Masala Fish with Potatoes

Khoja’s version of ‘Fish and Chips.’ A super decadent meal, it’s all allowed once in a while!

In this dish, the fish and potatoes are coated in a thick tangy and spicy tomato gravy.

Recipe: Maachi Bateta

Also known as: Fried Masala Fish with Potatoes

Categories: Main Dishes; Seafood

Accompaniments: Rotli

Servings: 4


Ingredients for the fish marinade:

  • 2 large pieces of tilapia fish, about 250 grams (you can use any fish including cod, kingfish, halibut, salmon. I prefer skinless & boneless)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 Tbsp lemon juice
  • 1/2 tsp turmeric powder (hardar)
  • 1/2 tsp coriander powder (dhanna)
  • 1/2 tsp cumin powder (jeera)
  • 1/2 tsp red chilli powder
  • 1/2 tsp salt
  • 2 Tbsp tomato paste
  • 1 Tbsp ketchup

Ingredients for the gravy:

  • 1 medium onion, finely diced
  • 1 green chili or dried red chili
  • 1/2 tsp coriander powder (dhanna)
  • 1/2 tsp cumin powder (jeera)
  • 1/2 cup crushed tomatoes, I used canned
  • 1 Tbsp tomato paste
  • 3/4 tsp salt (or to taste)

Ingredients for potatoes:

  •  2-3 medium-sized potatoes, cut into slices (about 4mm thick)
  • Oil for deep-frying

Additional ingredients:

  • 1/2 cup oil
  • handful cilantro leaves


Directions for fish marinade:

  • Defrost the fish if using frozen. Soak in cool water with a little lemon juice. Rinse, pat dry and cut into chunks.
Tilapia loins

Tilapia loins

  • Mix all ingredients listed under ‘Fish Marinade” to make a thick paste. 
  • Cut the fish into large chunks and place into the marinade.
  • Cover and let it marinate for at least half an hour. If marinating for longer, place in the fridge.
  • In a frying pan, with a lid, heat the 1/2 cup of oil on medium heat.
  • Pick out the fish pieces from the marinade and add to the oil. Don’t throw away the remaining marinade.
Frying the fish

Frying the fish

  • Fry on each side till brown and a fork easily pierces through.
  • Once done, remove pieces into an unlined plate and set aside.

Directions for gravy:

  • Use the same oil and frying pan in which the fish was fried.
  • Add chopped onion, dried red chili/green chili.
  • Fry till the onion is mostly browned.
Frying the onions

Frying the onions

  • Add any marinade that was left over from the fish.
  • Add crushed tomatoes and tomato paste.
  • Add cumin and coriander powder.
  • Cook down till the oil separates from the mixture.
  • Add lemon. Taste check for salt.


Directions for potatoes:

  • Fry the potatoes till golden brown. Blot on paper towels to remove excess oil. Set aside.
Fried potatoes

Fried potatoes

  • Roughly divide gravy into two portions. In a bowl add one portion and then add the fried potatoes and mix gently, in the other portion of the gravy add the fish pieces to coat. This dish is meant to be on the drier side (as shown in picture above). You may double the quantity of gravy if you like a lot of gravy.
  • In serving dish, place potatoes first, then add the fish. Garnish with cilantro.
  • Re-heat in oven, covered with foil, at 250° F.



2 responses to “Tareli Maachi Bateta (Fried Masala Fish with Potatoes)

  1. Thank you for Machi bateta recipe. Tried and it turned out to be very nice and tasty. How about if I want to fry the whole fish I should follow the same method and ingredients?
    Thank you,
    S.Lalji. 9th Nov.13

    • Glad you liked it!
      For whole fish, yes use same ingredients. Perhaps some more since a whole fish is larger.
      You may need to fry in some more oil for easier and even cooking.

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