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Kichri Kitchari Aloo Fry and Masala Fish With Tangy Yogurt
Kichri Kitchari Aloo Fry and Masala Fish brings creamy Kichri, moong dhal Kitchari, spiced potatoes and masala fish to one plate. Discover an Indian family dinner with traditional flavours, comforting sides and a seriously satisfying finish.
Additional Information
- Can this be frozen? The Kichri isn’t a good candidate for freezing because the Yogurt can separate and become grainy after thawing. The Kitchari can be frozen, although its texture will be softer when reheated. The Aloo Fry can also be frozen, but the potatoes won’t have quite the same freshly fried texture. The Masala Fish is best eaten fresh, although cooked fish can be frozen safely if cooled promptly and stored properly.
- How long can it be stored and how? Store the cooled dishes in airtight containers in the refrigerator. Kichri: 2 to 3 days. Kitchari: 3 to 4 days. Aloo Fry: 3 to 4 days. Cooked Masala Fish: 2 to 3 days. Reheat the Kitchari and Aloo Fry until piping hot. Reheat the Kichri gently rather than boiling it, as high heat can cause the Yogurt to separate. Reheat fish until hot throughout, taking care not to overcook it.
Ingredient substitutions
- Plain Yogurt: Full-fat plain Yogurt gives the creamiest Kichri, but regular plain Yogurt can be used.
- Chana flour: Besan can be used in the same amount.
- Coconut powder: Unsweetened desiccated coconut can be used if coconut powder isn’t available. Add it gradually because the texture can vary.
- Moong dhal: Yellow moong dhal can be used if that is what you have.
- Dhania: Fresh coriander leaves are the same thing and can be used.
- Fish: Firm fish that holds together well during frying works best. Cod, haddock, tilapia or similar firm fillets can be used.
- Butter: Ghee can be used for frying the fish if preferred.
- Why add chana flour to the Kichri? It helps thicken the Yogurt mixture and gives it body.
- Why is the vagaar important? The browned garlic, whole jeera and curry leaves infuse the oil with flavour before the Yogurt mixture goes in.
- Can I make the Kitchari ahead? Yes. It stores well in the refrigerator and can be reheated gently with a splash of water if it thickens.
- What kind of fish should I use? A firm fish that won’t easily fall apart in the pan is easiest to work with.
- Why shouldn’t I boil the Kichri hard? Yogurt can split under high heat. Gentle heating gives you a smoother finished dish.
- Does the fish have to marinate for an hour? No. Twenty minutes is enough to season it, but an hour gives the masala more time to work into the fish.
Why You’ll Love and Enjoy this Kichri Kitchari Aloo Fry and Masala Fish
- The Kichri is creamy, tangy and packed with grated carrot, coconut and warming spices.
- The Kitchari is simple, filling and gives you something soft and comforting to scoop up with everything else.
- The spicy Aloo Fry and masala fish bring the punch, so every bite has a little bit going on.
Kichri Kitchari Aloo Fry and Masala Fish
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This meal combines creamy Kichri, soft Kitchari, spiced Aloo Fry and masala fish in one generous Indian inspired dinner
Ingredients
Units
Scale
Kichri, Savoury Yogurt
- 1/2 tub plain Yogurt
- 1/4 tsp turmeric
- 1 tsp fine jeera masala
- 1 Tbsp chana flour
- Salt to taste
- 3/4 tsp chili powder
- 2 carrots, cleaned and grated
- 1/2 tsp coriander masala
- 1/2 packet coconut powder
- 1/2 cup milk, only if needed
- 1/4 cup chopped dhania
Vagaar
- 4 Tbsp oil
- 1 tsp crushed garlic
- 1/2 tsp whole jeera seeds
- 8 curry leaves
Kitchari, Rice
- 1 1/2 cups rice, washed and drained
- 1/2 cup moong dhal, washed and drained
- Salt to taste
- 1 onion, finely chopped
- 2 Tbsp oil
- 3 1/2 cups water, plus a little more if needed
Aloo Fry, Potatoes
- 5 potatoes, cleaned and cubed
- Salt to taste
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp mustard seeds
- 3 Tbsp oil
- 2 Tbsp chopped dhania
Masala Fish
- 1 kg fish, cleaned and cut into serving pieces
- 1 Tbsp coriander seeds
- 6 cloves garlic
- 6 red chilies
- 1 Tbsp jeera
- Juice of 1 lemon
- 1 tsp turmeric
- Salt to taste
- 3 Tbsp butter, for frying
Instructions
Kichri, Savoury Yogurt
- Add 1/2 tub plain Yogurt, 1/4 tsp turmeric, 1 tsp fine jeera masala, 1 Tbsp chana flour, salt to taste, 3/4 tsp chili powder, 2 grated carrots and 1/2 tsp coriander masala to a bowl. Mix until everything is well combined and there are no obvious lumps of chana flour.
- Add 4 Tbsp oil, 1 tsp crushed garlic, 1/2 tsp whole jeera seeds and 8 curry leaves to a pot over medium heat.
- Let the garlic, jeera seeds and curry leaves cook until the garlic is lightly browned and fragrant. This is your vagaar. Don’t let the garlic go too dark and bitter.
- Lower the heat and slowly add the prepared Yogurt mixture to the hot vagaar, stirring continuously. The Yogurt can catch or split if it hits very high heat, so this is one place where taking your time helps.
- Stir in 1/2 packet coconut powder and keep stirring until the Kichri is hot and thick. If it becomes too thick, add 1/2 cup milk a little at a time until you get a thick, spoonable consistency. It shouldn’t be watery.
- Let the Kichri heat through gently rather than boiling it hard. Once it is hot and thick, remove it from the heat.
- Stir in 1/4 cup chopped dhania and serve warm.
Kitchari, Rice
- Add 1 finely chopped onion and cook until softened and lightly golden.
- Add salt to taste, 1 1/2 cups washed rice and 1/2 cup washed moong dhal. Stir everything together for a minute or two for the rice and dhal get coated in the onion and oil.
- Add 3 1/2 cups water and bring to a gentle boil.
- Reduce the heat, cover the pot and cook until the rice and moong dhal are tender and the water has been absorbed, about 20 to 25 minutes. If the rice needs a little more time, add a small splash of water and continue cooking.
- Turn off the heat and leave the Kitchari covered for 5 minutes before fluffing gently with a fork.
- Kitchen note: The exact amount of water can vary depending on the rice and how much moisture is left after washing. Start with 3 1/2 cups and add a little more only if needed.
Aloo Fry, Potatoes
- Heat 3 Tbsp oil in a large frying pan over medium heat.
- Add 1/4 tsp mustard seeds and let them heat until they begin to pop.
- Add 5 cubed potatoes, salt to taste, 1/4 tsp turmeric, 1/4 tsp cumin and 1/4 tsp chili powder. Stir well so the potatoes are coated in the spices and oil.
- Cook the potatoes over medium heat, turning them every few minutes so they brown without catching. If they’re browning too quickly while still hard in the centre, lower the heat and cover the pan for a few minutes.
- Once the potatoes are tender and nicely cooked through, stir in 2 Tbsp chopped dhania.
- Serve hot.
Masala Fish
- Add 1 Tbsp coriander seeds, 6 cloves garlic, 6 red chilies, 1 Tbsp jeera, the juice of 1 lemon, 1 tsp turmeric and salt to taste to a mortar and pestle or food processor.
- Grind everything into a thick paste. If your chilies are very dry and the paste isn’t coming together, add just a tiny splash of water.
- Coat 1 kg fish thoroughly with the masala paste. Cover and let it marinate for at least 20 minutes. If you have more time, 1 hour in the refrigerator gives the flavours more time to settle in.
- Heat 3 Tbsp butter in a large frying pan over medium heat.
- Add the marinated fish and cook until browned on the outside and cooked through in the centre, turning carefully once or twice. The cooking time will depend on the thickness and type of fish, but most pieces will take about 4 to 6 minutes per side.
- Serve the Masala Fish hot with the Kichri, Kitchari and Aloo Fry.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
Creamy Kichri, soft moong dhal Kitchari, spicy Aloo Fry and lemony Masala Fish make this a satisfying Indian home-style meal packed with flavour.
What dish from your family table has a name, method or ingredient that would make perfect sense to your family but confuse someone making it for the first time?
Kichri Kitchari Aloo Fry and Masala Fish gives a complete Indian meal with contrasting flavours and textures in every part of the plate. Creamy Kichri balances the spicy masala fish, while Kitchari and Aloo Fry make the meal filling and satisfying. It’s the kind of recipe that can turn an ordinary dinner into something worth making immediately.
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