Boneless Fish : 500-600gm [any firm white fish]
Potato : 1big [boiled]
Onion : 1medium [sliced]
Curry Leaf : 1-8
Cornflour : 1tbsp
Lemon Juice : 5tbsp + 2tbsp
Black Pepper Corn : 1tsp
Coriander Seeds : 1tsp
Cumin Seeds : 1 tsp
Dry Red Chilli : 2-3
Garam Masala Powder : 1/2tsp
Chaat Masala : 1/2tsp
Turmeric Powder : 1tsp
Cumin Powder : 1/4tsp
Coriander Powder : 1/4tsp
Red Chilli Powder : 1/4tsp
Aamchur Powder : 1/4tsp [dry mango powder]
Salt : As Required
Oil : 4 tbsp +1tbsp


Wash the fish fillets thoroughly, marinate with 3 tbsp of lemon juice.

Dry roast and grind to a powder the following spices …. black peppercorns, coriander seeds, cumin seeds, dry red chillies.

Discard the excess water from the fish and add the freshly made spice powder, cornflour,1/3of turmeric powder, little salt, 2tbsp of lemon juice and garam masala powder to it. Keep aside for an hour.

Cut half the boiled potato and further into smaller pieces, cutting it lengthwise looks good. Marinate with 2 tsp lemon juice, salt, turmeric, cumin powder, coriander powder, red chilli powder, aamchur powder. Keep aside for 1/2 an hour.

Heat 4tbsp oil in a pan. Gently place the marinated fish pieces discarding the excess marinade.

Cook for 4-5 minutes at low heat. Turn over and cook further till the outer layer is more or less crisp. Cooking at low heat is a must.

Take out the cooked fish and arrange in a serving plate. Add little oil to the pan if required. Once hot, add the curry leaves, stir and at once add the onion slices.

Stir for 2-3 minutes and add the spice marinated boiled potatoes, stir.

Let cook uncovered for 3-4 minutes at low heat stirring gently in between. We should be done.

Arrange them atop the fish pieces and it is ready to serve. We enjoyed the TAWA ALOO MACCHI with Tomato Rice. You can enjoy the dish with any kind of rice preparation or enjoy it as an appetiser.

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