Peethiwali Machchi: The Awadhi Fried Sole Fish With Gravy

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    80 mins
  • Cook time
    40 mins
  • Passive time
    15 mins


  • 1 Kg Zappfresh Sole Fish Fillet

  • 200 gms (To Deep Fry) Mustard Oil

  • 25 gms (For Marination) Garlic

  • 10 gms (For Marination) Ginger

  • 60 ml (For Marination) Lemon Juice

  • 3 gms (For Marination) Red ChiliPowder

  • 50 gms (For The Peethi) Basmati Rice

  • 3 gms (For The Peethi) Red Chili Powder

  • 50 gms (For The Peethi) Yogurt

  • 100 ml (For The Gravy) Mustard Oil

  • 100 gms (For The Gravy) Onions

  • 50 gms (For The Gravy) Fried Onion Paste

  • 25 gms (For The Gravy) Ginger Paste

  • 50 gms (For The Gravy) Garlic Paste

  • 20 gms (For The Gravy) Cashew Nut Paste

  • 15 gms (For The Gravy) Coriander Powder

  • 3 gms (For The Gravy) Red Chili Powder

  • 3 gms (For The Gravy) Turmeric

  • 220 gms (For The Gravy) Yogurt

  • 3 gms (For The Gravy) Garam Masala

  • 3 gms (For The Gravy) Fenugreek (Kasoori Methi)

  • 2 drops (For The Gravy) Vetiver

  • 10 gms (To Garnish) Coriander


Peethiwali Machchi also known as Pithi Wali Machhi is a succulent Awadhi fish delicacy. The preparation of this dish includes Sole fish dipped in rice batter, fried in mustard oil and then simmered in a typical Awadhi gravy. It tastes best when prepared with Zappfresh Sole Fish Fillet.


THE FISH: Unwrap your healthy and chemical-free Zappfresh Sole Fish Fillet.

THE MARINATION: Mix all the marination ingredients and rub the steaks with this mixture. Keep aside for 15 minutes. Remove and press gently to drain excess marinade.

THE PEETHI(BATTER): Pick rice, wash in running water and soak for an hour. Drain, put in a blender, add red chilies, salt, and water (approx 100ml) and make a fine, but thick, paste. Remove. Whisk yogurt in a bowl, add the rice paste and mix well.

THE STEAKS: Heat mustard oil in a kadhai to smoking point, reduce to medium heat, dip fish steaks in the batter and deep fry until light golden. Remove and reserve the oil.

THE GRAVY: Peel, wash and roughly chop the onions. Put in a blender, make a fine paste, add fried onion paste and mix well. Whisk yogurt in a bowl.

THE GARNISH: Clean, wash and chop the coriander


Heat 100ml of mustard oil in a handi (use the oil in which fish was deep-fried), add the mixed onion paste and stir over medium heat for a minute. Add the ginger, garlic and cashew nut pastes, stir, add coriander powder, red chilies, turmeric and salt, stir. Then add yogurt, bring to a boil, reduce to medium heat and bhunno until the fat leaves the masala. Now add water(approx. 450ml), bring to a boil and simmer for 10 minutes. Remove, pass the gravy through a soup strainer into a separate handi, return the strained gravy to the heat and bring to a boil. Reduce to low heat, add the fried fish, sprinkle garam masala, Kasoori Methi and vetiver, cover and simmer for 3-4 minutes. Adjust the seasoning.


Remove and arrange fish gently in a shallow dish, pour on the gravy, garnish with coriander and serve with boiled rice or Kulcha.

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