Masala Fish or Tareli Macchi Bateta is a popular East African/ Ismaili Khoja dish.  If you have eaten the East African Indian style Masala Chips or Chips Masala at Blue Room, Slush or any of the newer establishment, or even BBQ joints where, no nyama choma is complete without a side order of Chips Masala, you know exactly what this tastes like, except this has fish.   

At home, we used to call this Masala Fish and my Mum made this from a recipe she learnt from her best friend, an Ismaili lady called Noori.  My  MaaIl called it  Tareli Macchi Bateta, the only difference besides the names were that Mum’s sauce was made with onions, the potatoes were cut into round discs or half-moons, and she had a ‘fish has no ginger’ rule,  MaaIl’s sauce had no onions, but had ginger and her potatoes were cut steak fries style or like French Fries.

 

I make it both ways, by using the onion as a base and adding a bit of ginger to the sauce. Traditionally it is made using Kingfish steaks, but you can use any firm white fish that will stand up to the marination, frying and saucing.  

Also A-Town is not coastal, so I remember, when the few fish sellers in town got fresh frozen fish, calls would be made, help dispatched in a flurry, “kimbia haraka, haraka kwa Mama Ali Bajiya”, favors would be called in, everyone wanted the steaks cuts. Helpers would come running with fish, it would be washed, marinated and packed into plastic bags for the freezer, after all it would be three weeks before the next shipment came.

The fish steaks are marinated with lime or lemon juice, garlic, and a few dry spices, and before shallow frying, the marinade is scraped off and reserved along with any juices, as a base for the sauce that will eventually coat the fish and the chips. It’s tangy, a little spicy, tad garlicky that will have everyone coming back for more! Serve this bright and punchy fish dish with phulka rotli, flakey paratha, and a side of kachumber.

You can use the same sauce to make Masala chips for a vegetarian/vegan option. 

Ingredients:

Fish marinade:

• 2 -3 tilapia fish loins, or about 2lbs. firm skinless white fish ( kingfish steaks, haddock, cod, halibut)
• 1 lemon or lime juiced
• 1/2 tsp turmeric powder
• 1 tsp dhanna- jeera (1/2 tsp coriander powder +1/2 tsp cumin powder)
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/2 tsp. garlic paste
• ½ cup oil for frying the fish.

Fish Masala/Sauce:

• 1 medium onion, very finely diced
• 4 whole plum tomatoes chopped (or used canned)
• 1 Tbsp. tomato paste
• 1 tsp. garlic paste
• 1/8 tsp. ginger paste
• 1 tsp. Thai green chili paste
• 2 tsp. dhanna – jeera (1.5 tsp coriander powder +1 tsp cumin powder)
• 1/2 tsp salt (or to taste)
• ½ -1/4 cup water
• ¼ tsp. garam masala (optional)
• 1 Tbsp. ketchup (optional it takes away the tartness from the paste and adds a bit of sweetness to the sauce)
• 1/2 bunch finely chopped cilantro leaves
• 3-5 medium-sized potatoes cut into slices like French fries or round discs
• Oil for deep-frying (we use the same oil to fry the French fries, fish and make the masala)

Fish marinade:

1. Clean the fish, and pat dry with a paper towel, cut filets into 2-inch pieces, then marinate it with half the lemon juice, salt, turmeric, red chili powder, dhanna-jeera, and garlic for about 30 minutes on the countertop.
2. (You can also leave fish steaks whole)
3. *Meanwhile cut your peel and cut your potatoes into Steak/French fries/ discs and fry them then set aside.
4. In a frying pan/karai, heat about 1/2 cup of oil that you used for the fries on medium heat.
5. Scrape off any marinade from the fish steaks or pieces- BUT do not discard it- we need it later.
6. Shallow fry the fish for about 2-3 minutes or until cooked and light golden brown, (you can also grill it under a broiler or in the oven)
7. Remove pieces onto a plate and set aside – do not line with paper towels.
8. Making the Masala/ Sauce:
9. Using the same oil that you fried the fish with, heat about 2 tbsp. in a wide pan, (or use clean oil)
10. Add the finely chopped onions and sauté, until almost browned, then add the garlic and ginger pastes, and stir.
11. Add the leftover marinade from the fish, chopped tomatoes and tomato paste (and ketchup if using).
12. Add cumin and coriander powder, and ¼ tsp turmeric if needed, and salt.
13. Cover and cook the mixture until the sauce is well blended, adding a bit of water to break down the tomatoes ( this dish is slightly dry and does not have a watery gravy- but make enough thick sauce to coat the fries and fish and have a bit to mop up with the bread).
14. Add a bit of lemon/lime juice, half the chopped cilantro and garam masala if using, and adjust salt as needed.
15. Preheat the oven to 350F
16. Divide the masala into two portions. In one portion add the fried potatoes and toss gently until well coated then arrange the potatoes in a layer in a glass-baking tray (a tray you would take from oven to table)
17. Add the fish pieces to the remaining sauce and coat well, handle carefully so you don’t break the fish, then arrange the fish on top of the potatoes. Pour remaining sauce over the fish.
18. Cover with foil and bake for 10-15 mins at 350°.
    
    Garnish with remaining cilantro and serve hot with phulka rotli, pita bread, naan, onions, or kachumber.