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    Home » Rice Dishes

    Published: Dec 31, 2020 · Modified: Nov 26, 2022 by Wajiha · This post may contain affiliate links ·

    Fish Tahiri – Spicy Rice and fish

    Jump to Recipe Print Recipe

    This Fish Tahiri recipe is a delicious fusion of traditional Indian/Pakistani spicy rice with an equally spicy fried fish. It screams Delicious! and Comfort! and Friday Lunch!

    What is fish tahiri?

    Fish tahiri is first and foremost a tahiri. A tahiri, which goes by various names, is a traditional Indian/Pakistani rice dish made with a basic gravy or curry base and then allowing rice to cook in the spiced curry broth.

    There are different kinds of Tahiris that people make today. It Started as Aloo tahiri (potato tahiri) and vegetable tahiri, and was used a vegetarian alternative to biryani back in the Mughal Era when poultry had become too expensive for the public to afford. Eventually with time, like with all other food, Tahiri evolved, and people started adding mutton, beef and chicken into the spicy curry base to create new non-vegetarian versions.

    A fish tahiri (as called in our house) is a family classic recipe. I’ve personally never seen a similar recipe online or eaten at anyone else’s home so I assume this fusion is very rare. All credit goes to mamma who came up with it and perfected the recipe. I can’t WAIT for you try it! This recipe uses marinated fish, fried in oil and a spicy gravy as a a rice broth base. Serve it with a beautiful palak raita and a salad

    Why are there so different names for a Tahiri?

    Since this recipe has evolved within different communities over time, it is known by various names. The memon community calls it Akni and use curry leaves in the masala base. Others call it Tehri or Tahari (based on their dialect). Some just learnt the original vegetarian version from their ancestors and call it aloo walay chawal ( rice with potatoes). This difference in naming itself is a natural evolution of recipes that happen within communities of major countries and just goes to show how much power simple changes of spices and techniques can make!

    fish tahiri or tehri in a pot with salad and lemon

    How is tahiri different from Biryani or Pulao?

    • Biryanis are distinguished by having LAYERS of white rice and curry and garnishes. The rice and qorma/curry are cooked separately and then assembled.
    • Tahiri rice are cooked IN a diluted curry broth giving all the rice grains a uniform yellow color.
    • Pulao is made in a less spicy subtle tasting broth, often without the use of turmeric.

    Ingredients you need for Fish Tahiri

    1. Fish Selection

    For this recipe, a white firm fish is a good option to use. I used Hamour which is local fish available here in the Gulf region. Dark fish don’t work well because they already have a strong taste of their own. Here are a couple of fish options you can try, depending on where you live.

    • Hamour (brown reef cod)
    • Pacific or Atlantic cod
    • Striped bass.
    • Mackerel including the Kingfish
    • Sherry
    • Haddock
    • Barramundi
    • Hilsa (Ilish) or Hilsa Herring
    • Grouper
    • Halibut
    • Pacific rockfish
    • Alaska pollock,
    ingredients for fish tahiri
    Ingredients for Fish Tahiri

    2. Other ingredients

    • Basmati rice – I used basmati rice, which usually requires 20 to 30 mins of soaking time. Always make sure to wash the rice once or twice till the water comes out clean, before soaking it.
    • Whole Spices – green and black cardamom, cinamon, carom seeds, black peppercorns, cloves.
    • Sliced onions – One of the core ingredients of this dish are sliced onions.
    • Powdered spices and garlic ginger paste
    • Cooking oil – Any vegetable oil would do. You can also use ghee (clarified butter) or olive oil if you want.
    • Tomatoes – I used fresh tomatoes, but you can use canned ones as well. Make sure your tomatoes are finely chopped. I would not recommend using puree or paste for this recipe.
    • Garnish – Chopped coriander and green chilies

    How to make Fish tahiri – Step by step pictures

    Step 1 – Marinate Fish

    After you’ve cleaned the fish properly, you need to marinate it. The fish in general is a very tender protein and doesn’t need very long marination times. You simply marinate all the fish in the mentioned spices and let it sit in the fridge or counter for about 30 mins. That’s all it needs. I usually marinate the fish, leave it on the counter, soak rice on the other side and get started on my curry base right away.

    PROTIP: Rub the skins of lemon all over your hand after marinating the fish. And see all the smell from the fish disappear magically!

    Step 2 – Make the broth base or curry base for Rice

    sliced onions in oil with whole spices
    lightly golden onions and whole spices

    These rice have a uniform yellow color. Which needs a nice well cooked curry base. You start the base by sauteing onions and whole spices in a little oil until they turn light golden. I used very little oil over here because we are going to add more later.

    NOTE: Usually Indian/Pakistani curries require a nice brown colored fried onions. For tahiri, you need to stay a level below that. So your onions should only be golden instead of brown. (as seen in the picture)

    Then we add tomatoes, garlic ginger paste and spices. Saute everything in oil for about 2 to 3 mins. This step ensures that all the rawness of the garlic, ginger and the spices are fully dealt with.

    raw chopped tomatoes and garlic ginger paste added to a pot
    spices, tomatoes and wholes spices beings tempered in oil

    Add water and cover the pot to let the tomatoes soften up for 10 mins. You will probably not see any oil on the edges since there isn’t much to begin with.

    water added in the spicy broth
    curry based ready for tahiri rice

    Now we are going to cover the up the pot and set it aside. Bring out the marinated fish and shallow fry it in oil. There isn’t any additional coating involved. You simply put pieces of fish in a preheated pan with oil. Flip it after 4 mins and cook it for 4 mins on the other side. It’ll have a nice golden brown color.

    marinated fish frying in oil
    tahiri spicy broth ready

    Set your fried fish aside and strain the oil from the pan. Add this oil to your curry base. After adding oil to the broth base, turn on the flame and cook it for about 2 mins before adding the drained rice.

    adding rice to tahiri spice broth base

    Now add water. Your water level should be 1 inch above the rice. You can check this by inserting your index finger. The water level should touch your first finger joint and the tip should touch the rice. Drop in 4 to 5 green chilies.

    This is a good time to do a taste test for salt. The spicy broth should feel well balanced at this point.

    checking water level with finger
    Water level for rice
    adding green chilies to tahiri base

    Cover the pot and let the rice cook at high flame for 7 to 8 mins. Keep an eye to see if all the water has dried up.

    rice fully fluffed up with some amount of water still remaining
    tahiri rice cooked and ready

    When most of your water has dried up, reduce the flame to low, cover the pot and let the rice cook for another 8 mins at low flame. Ideally, add a flat griddle (tava) below the pot if the bottom isn’t thick. Open the pot and fluff up the rice with a flat spatula or a slotted spoon. Place your fried fish on top of the rice and garnish with chopped coriander. Cover the pot again and let the rice and fish sit together for about 10 mins before serving.

    fried fish on a bed of spicy tehri rice

    Serve hot with green chutney, raita, and an easy kachumber salad on the side.

    FAQS about Fish Tahiri

    What if the rice is still raw after all the water has dried up?
    If all your water dries up and your rice still isn’t cooked, add a splash of milk and cook for another 4 mins at low flame.

    How long can this stay in the fridge?
    You can keep it for upto 4 days in the fridge, making sure you only reheat it once.

    My rice became too clumpy. What can I do now?
    Clumpy or soggy rice are hard to save. But you can spread them out on a plate and allow them to air dry for a bit.

    fish tehri in a black pot with raita and salad on the side

    More Seafood and Rice recipes for you try

    Crispy fried fish
    Malai boti pulao (creamy chicken pulao)
    Crispy fish burgers
    Pakistani style Chicken Biryani

    fish tahiri or tehri in a pot with salad and lemon

    Fishi Tahiri | Spicy rice and fish

    A traditional Indian / Pakistani rice dish made by cooking rice in a spicy gravy. This recipe adds a twist and makes this rice with spicy fried fish.
    5 from 4 votes
    Print Pin
    Course: Main Course, RICE DISHES
    Cuisine: South Asian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 299kcal
    Author: Wajiha

    Ingredients

    Fish Marination

    • 500 gm thin firm white Fish fillets I used hamour (see notes)
    • 4 to 5 tbsp lemon juice
    • 1/2 tsp carom seed powder ajwain
    • 1½ teaspoon red chili powder
    • 1/2 tsp turmeric powder
    • 1 tsp salt or to taste
    • 1 tsp coriander powder
    • 1 tsp ginger garlic paste
    • oil for frying or grilling

    Whole spices

    • 5 cloves
    • 1 tsp Carom seeds ajwain
    • 1 cinnamon stick
    • 2 black cardamom
    • 5 green cardamom
    • 2 star anise badiyan ke phool
    • 8 to 9 black peppercorns

    Rice

    • 1/2 kg long grain basmati rice soaked in water for 20 mins 2.5 cup rice
    • 1½ teaspoon salt or to taste
    • 3/4 tsp turmeric
    • 1 tsp red chili powder
    • 1 tbsp coriander powder
    • 2 medium onions sliced
    • 2 medium tomatoes chopped
    • 1 tbsp ginger garlic paste
    • 1/3 cup oil
    • 5 to 6 green chilies
    • chopped coriander leaves for garnish

    Instructions

    • Marinate fish with all the marinating spices and set aside for 30 mins to 1 hour.
    • Wash rice 2 to 3 times and soak for 20 mins.
    • In a pot, add oil, whole spices and sliced onions. Saute at medium flame till the onions turn light golden. (NOT BROWN)
    • Add chopped tomatoes, garlic ginger paste, salt, turmeric, coriander powder and red chili powder. Saute for 2 to 3 mins.
    • Add a cup of water and cover the pot. Allow the tomatoes and onion to soften up for about 10 mins.
    • Check to see if the tomatoes and onions have softened up to make a smooth curry base. IF not, add another cup of water and leave for another 10 mins. Turn off flame.
    • In the meantime, take another pan and add oil. Shallow fry fish at high flame, flipping only when one side is golden brown in color. It should take about 6 to 7 mins in total. Remove fish from oil and set aside.
    • Strain the leftover oil from fish and add around 1/3 cup of this oil in the curry base.
    • Turn on the flame for curry pot and cook the curry base for another 2 mins.
    • Add drained rice and water to the pot. Make sure the water level is about an inch over the rice. (check by inserting your finger in the water, the water level should touch your first joint in the finger when your fingertip touches the rice)
    • Add green chilies and Cover the pot. Turn the flame to high. Allow the rice to cook for about 6 to 7 mins. You can open lid and check in between to see if there is still water.
    • Once most of the water dries up and only a little moisture remains, reduce the flame to low and cover it again. Let the rice cook for another 6 to 7 mins. Remove the lid and fluff up the rice with a flat spatula or a fork. If your rice are done, turn off the flame. IF they still need more time to cook, splash a little water and let it sit for another 5 mins at low heat before turning off flame
    • Place the pieces of fried fish on top of the rice and sprinkle chopped coriander. Cover the lid and let the rice and fish sit in the pot for about 10 mins before serving. This will allow the fish to heat up again and the rice to soak up the aroma from the fish.
    • Serve with raita and salad on the side.
    • Alternate cooking methods
      You can also make the rice in an instant pot.
    • You can air fry the fish, or grill it or bake it.

    Notes

    For this recipe use any white firm fish available in your region. Popular choices include Sherri, Hamour, Paplet, Rahu, Pacific Cod, Barramundi, striped bass, Avoid dark fish.

    Nutrition

    Serving: 1servingCalories: 299kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 12gSodium: 685mgFiber: 5gSugar: 6g
    Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae
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    Reader Interactions

    Comments

    1. Mari says

      December 09, 2021 at 1:04 am

      Hi! Have you used measuring cups and spoons in this recipe and all your other recipes? Thank you

      Reply
      • Wajiha says

        December 14, 2021 at 6:45 pm

        Hey Mari, yes I have. All recipes have measurements in the recipe card. Lemme know if you have trouble finding anything

        Reply
    2. Anonymous says

      February 04, 2021 at 12:15 am

      Hey there! I’m not really much of a cook, but this recipe here def. made it seem like I was one. It was simple, yet super delicious! Probably the best comments I received was when one of my family members said “ye tou dawaato wali dish he!” :)To all you fish lovers, this here is a 5 star recipe!

      Reply
      • Wajiha says

        February 09, 2021 at 3:28 am

        That is awesome! honestly it totally is dawat recipe hahaa!

        Reply
    3. Anonymous says

      January 12, 2021 at 1:12 pm

      Sounds delicious. I am from Gujarat/India, in NJ/USA. Will try this recipe soon.

      Reply
      • Wajiha says

        January 13, 2021 at 2:15 pm

        Hey there! thats awesome! can’t wait for you to try it

        Reply
    4. Rabia Majeed says

      January 01, 2021 at 9:51 am

      Tried fish tahiri today and is turned out delicious.It is simple yet tasty.Jazakillah for the amazing recipe ❤️????

      Reply
      • Wajiha says

        January 02, 2021 at 5:43 am

        Rabia you just made my day!

        Reply
    5 from 4 votes (4 ratings without comment)

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