Nariyal Macchi (Coconut fish)

Nariyal Macchi (Coconut fish)

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Servings: 8
Calories: 206


  • 2.2 lb White fish fillets cut into cubes firmly

for the marinade:

  • 2 tsp Turmeric haldi powder
  • 2 tsp Salt

for the curry:

  • 3 1/2 floz Mustard sarson oil
  • 2 tbsp Garlic lasan, finely chopped
  • 2 tsp Cumin jeera powder
  • 2 tsp Turmeric powder
  • Salt to taste
  • 1 tsp Red chilli powder
  • 20 Curry leaves kadhi patta
  • 7 floz Coconut milk thick, from 1 whole grated coconut
  • 1 3/4 oz Tamarind imli pulp, boiled in 2 cups of water and then strained
  • 1 1/2 oz Green chillies deseeded


  • Rub the turmeric powder and salt into the fish thoroughly. Keep aside for half an hour.
  • Heat the mustard oil until it starts smoking; fry the marinated fish cubes, two at a time, until golden in colour. Remove with a slotted spoon and drain the excess oil on absorbent paper. In the same oil, add the garlic and saute until light brown. Add the cumin powder, turmeric powder, salt, red chilli powder, curry leaves, coconut milk, and tamarind extract, and green chillies. Stir rapidly and bring to the boil. Add the fried fish cubes and cook for 5 minutes.
Calories: 206 kcal
Carbohydrates: 8 g
Protein: 27 g
Fat: 8g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 822 mg
Potassium: 538 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 186 IU
Vitamin C: 52 mg
Calcium: 51 mg
Iron: 3 mg
Cuisine Indian
Ingredients Fish & Seafood
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