Parsi Tareli Macchi: So Much More Than Just Fried Fish

So much is said about the Parsis and their love for food. Their affinity for eggs, meat and all things alcohol, but one aspect that is often overlooked is their love affair with fish. The majority of Parsis in India can be traced back in some form or the other to Gujarat where the community first landed when fleeing erstwhile Persia. Later a sizeable chunk of them then headed south and made new roots in Mumbai where they still thrive today. The thing that links them across the different locations? Easy access to fish.

Though you may have heard about the legendary Patra Ni Macchi or even come across the less famous but just as beloved Saas Ni Macchi, chances are, Tareli Macchi isn’t a name that has become a part of your Bawa food vocabulary yet. That’s probably because it’s just pretty basic. And don’t get me wrong, that’s not meant to be a bad thing, but even as a staunch devotee, I can attest to the fact that Tareli Macchi is as simple as it gets. 

Also Read: Dhan Dar Patio Is The Ultimate Parsi Comfort Food For Navroz

With only five ingredients, it’s the kind of low-maintenance recipe that’s usually only made at home. It’s best eaten with Dhan Dar, a dal and rice combo that benefits from the simple spicy kick this lends as a side dish. But it’s within that simplicity that its true beauty can be found. If any meal feels incomplete or in need of something to kick it up a notch, Tareli Machhi comes to the rescue.

And unlike the pretentious puffery of Patra Ni Macchi, it doesn’t require any fancy fish like pomfret. A simple bangda (Bombay duck) or thick slice of surmai will do just fine. This is the fish dish of the people, delicious and down to earth and always pleased to take a spot at your table.

Ingredients:

• A thick fillets fish or a whole small fish per person
• 3 tsp turmeric powder
• 3 tsp red chilli powder
• Salt to taste
• Lemon juice for squeezing

Method:

• Wash and clean the fish and pat them dry.
• Mix the salt, chilli powder and turmeric together and gently rub into the fish to form an even coating. Let it marinate for half an hour.
• In a shallow pan, heat oil until sizzling and slowly lower the fish into the pan. 
• If it’s splattering a lot, cover it with a lid and fry for 2-3 minutes. 
• Gently flip the fish to cook the other side and cook until crispy (another 2-3 minutes)
• Lift from the frying pan and serve hot alongside Dhan Dar with a squeeze of lemon on top.