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–+ servings
A beautifully plated Sookhi Macchi (Dry Masala Fish), featuring a whole red snapper grilled to perfection with a rich, spiced yogurt marinade. The fish is golden brown with slightly charred edges and deep slits absorbing the masala flavors. It is garnished with fresh coriander and lemon wedges, served on a rustic ceramic platter. A small bowl of yogurt sauce sits on the side for dipping. The platter rests on a wooden table, with warm, natural lighting enhancing the vibrant colors and textures of the dish.

Sookhi Macchi (Dry Masala Fish)

Sookhi Macchi is a flavorful and easy-to-make dry masala fish, marinated with aromatic spices and grilled to perfection. Perfect for a quick, delicious meal!
Portions:4
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

  • baking sheet
  • Rack
  • mixing bowl
  • knife
  • grill

Ingrediënten

  • 900 g 2 lb red snapper
  • Salt to taste
  • 6 tbsp natural yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp cayenne pepper
  • 1 tbsp peeled and finely grated fresh ginger
  • 5 garlic cloves peeled and crushed to a pulp
  • 2 tbsp corn oil peanut oil, or olive oil

Instructies

  • Wash the fish thoroughly, then pat dry with kitchen paper.
  • Using a sharp knife, make deep, slightly diagonal slits across both sides of the fish, spaced 2½ cm (1 inch) apart.
  • Rub the fish with ½ tsp salt, making sure to get into the slits, stomach, and cavities.
  • Set the fish aside for 10 minutes.
  • In a bowl, combine the natural yogurt, lemon juice, garam masala, cayenne pepper, ginger, garlic, and ¼ tsp salt.
  • Mix well to make the marinade.
  • Rub most of the spice paste all over the fish, making sure to coat both sides and the cavities.
  • Set aside, reserving about 2 tablespoons of the paste.
  • Place the fish on a rack set on a baking sheet to catch drippings, and let it rest for 10 minutes.
  • Preheat the grill, positioning the shelf so that the fish is 13–15 cm (5–6 inches) from the heat.
  • Drizzle half the oil over the top of the fish, then grill for 9–10 minutes until browned.
  • Turn the baking sheet around halfway through to ensure even coloring.
  • Carefully flip the fish over, then spread the remaining spice paste on the second side.
  • Drizzle the remaining oil over the top and grill for an additional 8 minutes, or until browned.
  • Turn off the grill and heat the oven to 180°C/350°F/gas 4.
  • Let the fish bake in the oven for 10 minutes.
  • Serve immediately

Notes / Tips / Wine Advice:

Serving Tip:
Serve the Sookhi Macchi with a side of fresh salad, steamed vegetables, or rice to balance the bold flavors.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a chilled rosé to complement the spices and richness of the fish.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 6 g | Protein: 35 g | Fat: 20 g | Fiber: 1 g | Sugar: 2 g | Salt: 1 g
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Recipe Category Fish / Seafood / Main Dish
Country India
Season: All seasons
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