Khatti Macchi (Tangy fish)

Khatti Macchi (Tangy fish)

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Servings: 4
Calories: 152


  • 1.1 lb Fish cut into 2 inch fillets
  • 8 floz Water
  • 4 tbsp Lemon nimbu juice
  • 1 1/2 tsp Black pepper kali mirch powder
  • 1 tsp Salt
  • 1 tsp Cumin jeera powder
  • 1/2 tsp Carom ajwain seeds or oregano powder
  • 7 Garlic lasan cloves, finely chopped
  • 1 Onion large, sliced
  • 2 Capsicum Shimla mirch, sliced (green or yellow or red or a mixture of all 3)
  • 1 tsp Cornflour dissolved in 1 tbsp water


  • In a large, non-stick pan, add water, lemon juice, black pepper, salt, cumin powder, carom seeds, garlic, and onion. Cook covered on medium heat for 3 - 4 minutes or till the onion is tender. Add fish and cook covered on medium heat for 10 minutes or till soft.
  • Remove the fish into a serving dish with a slotted spoon.
  • Add capsicum and cook for 1 - 2 minutes or till tender but crisp.
  • Add cornflour paste and after one boil pour the sauce over the fish and serve hot.
Calories: 152 kcal
Carbohydrates: 11 g
Protein: 24 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 54 mg
Sodium: 657 mg
Potassium: 741 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1928 IU
Vitamin C: 89 mg
Calcium: 54 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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