What exactly is Machi Bhaat? What it’s not is Fish Biryani or Fish Pilau, but closer to Machi Paka that’s for sure.  If you are East African, you will know this as a typical Khoja /Ismaili dish, combining all the tropical flavors of fish, lemon, coconut and whole spices. 

 My MaaIL made the absolute lip-smacking Machi Bhaat.  She was a self-taught cook, constantly experimenting on her recipes turning out one aromatic platter after another.  

Some days she would “smoke” the fish, others not. Sharing my MaaIL’s Machi Bhaat recipe what way she taught me, served simply with a simple Kachumber. {also my roughly handwritten recipe from 30 years ago as she dictated and I wrote it down}

*If you like try making a  lower-fat version, instead of frying the fish -baking it, or boil the potatoes instead of frying them, and use light coconut milk for the gravy~ but on hindsight, as my Mum would say if you are going to cook something cook it right! 



Have a quick look at how it comes together! I have two videos on this recipe.

• 3 Tilapia Loins (Costco) Thaw Tilapia loins and wash and pat dry them, then cut each loin into 1.5 inch cubes- about 5 pieces from 1 loin. (You can use firm white fish- Halibut, Cod or Haddock.) 

Fish marinade:

• ½ tsp turmeric
• ½ tsp red chili powder
• 3 tsp of salt
• ½ tsp garlic paste or garlic powder (optional not necessary)
• 1 or 1/2 lemon squeezed
• Mix the above dry ingredients with lemon juice, coat all pieces of fish, and let it marinate for at least 1/2 hour on the countertop or more in the refrigerator.
• After the marinating- deep fry the fish for 5-6  minutes, turning half way through.
• Alternatively, if you do not want to fry, you could bake the fish for 5-6 minutes don’t let it become too dry.
  
  Preparing Coconut Sauce:

• 1 medium onion finely sliced and fried until brown/ or use ready fried onions about 1/2 cup.
• 2 medium potatoes peeled and cubed and fried
• 1 -1”inch cinnamon stick
• 4-5 whole cloves
• 2 cardamom pods tops opened slightly
• 1.5 tsp garlic paste1/2 tsp. ginger paste
• 1/2 tsp. green chili paste
• 1 tomato chopped finely
• ½ tsp turmeric
• 1/2 tsp dhana jeera powder/Cumin coriander powder
• 1 can coconut milk (13.5oz) + another ½ can for Rice
• 1.5 tsp pink Himalayan salt, 1/2 lemon juiced
• Handful chopped cilantro leaves
• *¼ cup water or as needed
• Heat oil in medium, fry the onions until slightly crisp and golden brown, remove slightly early as it browns further while it cools.
• In the same oil fry the potato cubes until cooked, somewhat like a French fry- remove and keep aside.

Fry the marinated fish.

1. Heat pan on medium heat, add about 3 tablespoons of oil (either using the same oil that you used to fry the fish and onions, or clean oil)
2. Add cinnamon stick, cardamom, whole cloves and black peppercorns, once they pop
3. Add garlic, ginger and tomatoes, followed by green chili paste, dhana jeera powder, turmeric and salt.
4. Sauté for 6-7 minutes until tomatoes are cooked and pasty then add the coconut milk reserving the solids on top of the tin to add later.
5. Add fried fish, potatoes, and 1/4 cup water if necessary to form a gravy.
6. Let it cook for 5-6 minutes and then add the fried onions, by crushing them with your fingers.
7. Add remaining coconut milk solids or more “thick” coconut milk, lemon juice and cilantro.
   

Smoke the gravy

1. Give the gravy a smoky/dum/dhungar flavor.  Burn a piece of coconut charcoal on the gas stove
2. Place a fleshy piece of onion or a small bowl fashioned out of aluminum foil that will fit the piece of coal and place it on top of the gravy, then using tongs lift the hot coal and place it into the middle of the foil.
3. Take about 1 tablespoon of oil and pour it over the hot coal, and as it starts to smoke, cover with the lid and let it smoke/give dum for 5-6 minutes.

Fragrant Coconut Rice:

2 cups Basmati rice

2 cup of water with coconut milk (1.5 water, 1/2 coconut milk)

2 tsp salt

½ tsp turmeric

3-4 cloves

1 small cinnamon stick

4 whole peppercorns

1.5 tsp dhana jeera/cumin coriander powder

1/2 cup chopped cilantro

1. 
   Wash the rice, add all the above ingredients and cook on stovetop on medium-low heat or Instant Pot on the ‘RICE’ mode.
2. When rice is cooked, fluff it gently then create a well in the center by pushing the rice to the side of the pot.
3. Scoop up the fish curry and gently fill the center without breaking the fish.
4. Cover the lid and leave it on the lowest heat possible to give ‘dum’ or to enhance the flavors further.
   
5. My MaaIL used to serve it on a large platter with the bed of rice and the fish curry in the middle- the rice would have absorbed some of the gravy making it a little moist.
   

Serve it with the classic Kachumber for a complete meal.