Khatti Machli

Recently my hubby bought home fresh Mackerel fish as he knows I love Seafood. I thought of whipping up a curry using whatever I had in the refrigerator, and believe me, it was one yummy meal alhamdulillah.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

I had it along with Khichdi and my family members loved the combination. The sourness of the gravy with tomatoes and tamarind gave a very good flavour to the fish. You can even have it along with Basmati Chawal or Naan ki Roti.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

Serves : 3


  • Fresh Mackerel – cut into big pieces (or) you can use any fish you like, like Salmon, or King fish, or Snapper
  • Olive Oil – 2 tbsp
  • Yellow Onion – 1, small, roughly chopped
  • Red Ripe Tomato – 1, cut into quarters
  • Tamarind concentrate – 2-3 tbsp
  • Red Chilli Powder – 1 1/3 tsp
  • Curry leaves/Karyapaar (fresh) – 8
  • Black Mustard seeds – 1 1/2 tsp
  • Salt – 1 tsp
  • Turmeric/Haldi – 1/3 tsp
  • Dry Roasted CorianderSeeds – 1 tsp
  • Dry Roasted Cumin seeds – 1 tsp


  • Pour 2 tsp oil into a non stick heavy bottomed pan at medium heat. When the oil is warm enough add chopped onion, and stir fry it till lightly browned.
  • In a blender container add the fried onion with oil, tomato and tamarind. Blend till its a smooth paste. You add little water to aid in blending.
  • Add the remaining oil to the pan and as soon as it gets warm, throw in some curry leaves and mustard seeds. As they start to splutter, add the mixture from the blender container and let it cook for 2-3 minutes on medium heat. Throw in the salt, red chilli powder, turmeric, coriander seeds, and cumin seeds. Also pour in half a cup of water and mix well.
  • Add the Mackerel pieces into the cooking gravy and close the lid. Let it cook for 3 minutes. Open the lib and gently turn the pieces. Again close the lib and let it cook for 3 more minutes. Serve warm.

Suggested Accompaniments: Basmati Chawal or Naan ki Roti.