Keski Mach With Orange Peel

Keski mach with orange peel
Zesty, zingy and delicious
Amazing as a side

There is something so enticing about the heady aromatic zing of the orange peel in every mouthful. It’s just a moment you need to experience at least once! I can eat this dish a few times a week and never bore with it! Try it, just once!


For the Curry:
1 Onion finely chopped
1 tsp Chilli powder
1 tsp Turmeric powder
2 tsp Curry powder

Fish Prep:
1 block keski fish, washed and cleaned for any debris.
1/2 tsp tumeric
1/2 tsp chilli powder
1/2 tsp Salt

Clean your keski with a little bit of lemon and salt then drain well and put aside. For tips on cleaning visit How To Clean Dried/ Fresh Keski Fish


In a clean bowl add your keski, half a teaspoon of turmeric, half a teaspoon of salt and half a teaspoon of chilli powder and fresh chilli minced. Mix this up and put aside.

Salt and turmeric
Heat oil in wide non stick pan

Next in a pan add some oil and when the oil is hot place your marinated keski in the oil and let it gently cook on a medium heat. Do not stir this just move your pan and jiggle it until will the keski looks opaque.
Next gently turn the keski over with a palate knife or fish slice and you will now cook it for another few minutes without stirring it again.

Gently fry keski

Next remove your keski with a slotted spoon and place in a dish and set aside.

Remove to bowl and set aside

Next add a little bit more oil to your pan you should have at least two tablespoons and add to this your finely minced/chopped onions and chopped fresh chilli.

Chopped onions and green chillies
Gently fry till golden

Cook this till it’s just golden. Add your salt and continue cooking until the oil splits.

Add salt

Now add a quarter cup of water and cook this until the oil starts to split again.

Add water
Cook till oil splits

Add a splash of water then add
turmeric, curry powder, chili powder and stir this in very gently and cook for a good few minutes.

Add the spices
Let oil split
Add some water
Simmer covered
Wait till water evaporates
This process ensures spices are cooked
Should be glossy and no water residue

Next add your orange peels either whole or finely sliced and let this cook gently for a few minutes just so the oils are released into the spices.

Remove as much white pith you can
Now add orange peel
Cook for few minutes

Now then add a cup of water cover and cook for a further 3 or 4 minutes.

Add water
Bring to simmer
Add the keski
Gently fold the keski in

Next take off the lid add one slit Green Chilli and let it simmer gently until the oil splits again at this stage you can have it dry or with a little bit of sauce but ensure that the oil has split.

Add chillies and let oil separate

Garnish with some fresh coriander and serve.



You can use dried orange peel if you have any. It’s useful to dry them naturally and store. Particularly if you have a rather fragrant oily peel.

I have used fresh clementine peel as they are very fragrant and in season in winter months in Uk. I remove as much of the pith as possible with a knife.

For this recipe I have left the peels whole for purpose of photo images however I usually cut them finely in shreds. That way they are in every mouthful!

A beautiful dish
Bengal on a plate

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