Muslim Cookery- Fish: Meen Porichathu, Machchi Memoni

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Machchi Memoni | Memoni Barbecued Fish


  • 500 gms any round fish like seer
  • ½ lime
  • 1 ½ tsp salt
  • ½ cup yogurt
  • 4 tbsp oil

Spice paste

  • 1 small onion
  • 4 garlic cloves
  • 4 whole dried red chillies
  • 1 tsp red Kashmiri chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp cashew nuts, coarsely crushed
  • 1”cinnamon stick
  • 2 green cardamom pods


1 lime, cut in 4 wedges


  1. Clean the fish and cut it into 1 ½ “square fillets. Wash well and pat dry with a clean kitchen towel.
  2. Smear the fish with lime juice and salt and set aside for 2-3 hours in the refrigerator.
  3. Grind the spice paste ingredients fine, adding a little water if required. Mix yogurt into the spice paste and marinate the fish in this for 2 hours in the refrigerator. Bring the fish to room temperature before cooking it.
  4. Barbecue it on a barbecue pit or sigdi for 3 minutes on each side. Brush it with oil when almost done.
  5. Lay it flat on a serving dish.
  6. Garnish with lime wedges and serve immediately.

Source: Hajra’s Recipes of Life, for Life Delectable Muslim Cooking by Hajra Mohammed, Westland Ltd.

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Meen Porichathu | Fried Fish


  • Fish (any fish) 200 gm.
  • Chilli powder 2 tsp.
  • Turmeric powder ½ tsp.
  • Aniseed 1 tsp.
  • Garlic 4 cloves
  • Cinnamon 4 cm. piece
  • Cloves 2
  • Salt to taste
  • Oil for frying


  1. Clean, cut and wash the fish.
  2. Grind all the ingredients together to a paste.
  3. Apply to the fish and put it aside for some time.
  4. Shallow fry in oil and remove.

Source: Malabar Muslim Cookery by Ummi Abdulla, Orient Black Swan 

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