Machhli Salan
A home-style recipe for Machhli Salan. Serves 4, ready in about 30 minutes.
Ingredients
- 500 g fish steaks (rohu, surmai or any firm fish)
- For the marinade: ½ tsp salt, ½ tsp turmeric, 1 tbsp lemon juice
- 3 tbsp oil for frying, plus 4 tbsp for the gravy
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds (methi dana), optional
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 green chillies and a handful of fresh coriander, to finish
Missing something?
- No fish? Use prawns or chicken.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Rub the fish with the marinade. If you have time, leave it for 10 minutes; if not, cook it right away.
- Fry the fish in the 3 tbsp oil for 2 minutes on each side, just to firm it up. Lift it out.
- Heat the 4 tbsp oil and add the cumin and fenugreek seeds. Add the onion and fry for 5 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–7 minutes until the oil separates.
- Add 1 cup water and bring to a boil. Slide in the fish and simmer uncovered on low heat for 8 minutes.
- Add the green chillies and coriander.
Tip: Swirl the pan instead of stirring so the fish doesn't break.