Tali Machee (Deep-Fried Spiced Fish)

tali machee

Tali Machee (Deep-Fried Spiced Fish)

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Servings: 4
Calories: 741


  • 8 Lemon sole fillets
  • Salt and pepper to taste
  • Juice of 2 lemons
  • Sufficient vegetable oil for deep-frying

for the batter

  • 3 oz Chick-pea flour
  • 1 oz Rice flour
  • 1 tsp Turmeric
  • 1 tsp Hot chilli powder
  • 4 floz Cold water


  • Cut each fillet in half, then rub all over with salt and pepper. Put the fish pieces in a large bowl and sprinkle over the lemon juice. Set aside to marinate for 1 hour.
  • Meanwhile, to make the batter, sift the flour, rice flour, turmeric and chilli powder into a bowl. Stir in the water until the mixture forms a smooth batter.
  • Remove the fish from the marinade and pat dry with kitchen towels. Dip each fish piece in the batter and set aside.
  • Fill a deep-frying pan one-third full with vegetable oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Carefully lower the fish pieces into the oil, a few at a time, and fry for 5 minutes, or until they are crisp and golden brown. Remove from the oil and drain on kitchen towels.
  • Transfer to a warmed serving dish and serve at once.
Calories: 741 kcal
Carbohydrates: 19 g
Protein: 117 g
Fat: 19g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 405 mg
Sodium: 2687 mg
Potassium: 1648 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 454 IU
Vitamin C: 1 mg
Calcium: 203 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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