Dahi Machha besara

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Dahi Machha besara


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 500 gms rohu fish pieces

  • 2 nos potato ,cut into long big pieces

  • 1 cups thick curd

  • 1 tsp panch phoron

  • 4 nos slited green chilli

  • 3 nos crushed garlic cloves

  • 2 nos dry red chilli

  • 1 sprig curry leaves

  • 1 tsp turmeric powder

  • 1 tsp red chilli powder

  • 1/2 tsp salt as per taste

  • 4 tbsp mustard oil

  • 3 tbsp for masala paste - yellow mustard seeds

  • 1 tsp poppy seeds

  • 1 tsp cumin seeds

  • 2 tbsp fresh or dessicated coconut

  • 6-7 nos garlic cloves

  • 2-3 nos green chilli


  • Marinate fish pieces with salt, turmeric powder, red chilli powder and 1tsp mustard oil.Keep for 15-20mins.
  • Soak poppy seeds, yellow mustard seeds separately.
  • Make a paste of mustard seeds, poppy seeds, cumin seeds, coconut, garlic and green chilli.
  • Add more green chilli if you want more spice.
  • Take curd in a mixing bowl, add the prepared paste.Mix well.
  • Heat oil in a kadhai.Add panch phoron, dry red chilli, curry leaves and mix well.
  • When splutter, lower the gas, add the yoghurt mixture and stir continuously.
  • When oil separates add 1-1/2cup of water,salt and turmeric powder. Cook for few mins.
  • When boil comes add the fish pieces and potato pieces.Cook covered for 5mins.
  • Check the fish pieces, turn the pieces carefully and cook further for 4-5 mins more.
  • Finally add crushed garlic, slited green chilli and 1tbsp mustard oil(optional) on top and switch off.
  • Dahi machha besara is ready.Enjoy this creamy curry with steamed rice.
  • The authentic way is to use raw fish and tastes best too, but if you want you can shallow fry the fish pieces before adding to curry.
  • You can use rohu, katla or ilishi.
  • Note- Panch phoron is a mixture of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds.If you don't have yellow mustard seeds, then substitute it with brown mustard seeds.