Ingredients for Achari Fish
- 1 lb Cod fillets
- 1 cup chopped Tomatoes
- juice of 1 Lemon
- 1 large Onions, thinly sliced
- 1 tsp Fennel Seed
- 2-3 dried Red Chilies
- 1 tbsp Coriander Seeds
- 1/2 tsp Onion Seeds (kalonji)
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Turmeric Powder
- 1.5 tsp Mustard Seeds
- 1 tsp Red Chili Powder
- 2-3 Green Chilies, finely chopped
- 2 cloves Garlic Paste
- 2 tbsp Oil
- 1 tsp salt
- fresh cilantro (optional)
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How to Make Achari Fish
- Wash 1 lb of fish fillets thoroughly under cold running water. Sprinkle with 1 tsp salt and set aside.
- Apply the juice of 1 lemon to the fish and let it marinate for at least 1 hour (or up to 4 hours in the refrigerator).
- Heat 2 tbsp oil in a pan over medium heat. Add 1 large onion, thinly sliced, and fry until light golden brown (about 5-7 minutes).
- Remove the onions with a slotted spoon, coarsely crush them, and set aside.
- In the same pan, add 2-3 dried red chilies (adjust to your spice preference), 1 tsp mustard seeds, 1/2 tsp onion seeds (kalonji), 1/2 tsp turmeric powder, 1 tsp red chili powder, and 2 cloves minced garlic.
- Stir and fry for 2-3 minutes until fragrant and the oil starts to separate.
- Add 1 cup chopped tomatoes and cook until softened and the oil separates again (about 5-7 minutes).
- Add the marinated fish to the pan.
- In a small bowl, coarsely grind together 1 tsp aniseed, 1 tbsp coriander seeds, 1/2 tsp fenugreek seeds, and 1/2 tsp mustard seeds. Add this spice blend, along with 2-3 green chilies (finely chopped), to the fish curry.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
- Garnish with fresh cilantro (optional) and serve hot with rice, naan, and raita.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
58g
Fat
10g
Carbs
9g
