Fish Curry / Machli ka Salan
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Enjoy this Desi machli ka salan with rice.
- PREP TIME: 10 minutes
- COOK TIME: 30 minutes
- SERVINGS: 6 persons
INGREDIENTS
- Oil ½ cup
- Onions 2 large sliced
- Boneless fish pieces 1 kg
- Ginger garlic paste 2 tbsp
- Yogurt ½ cup
- Salt 1 tsp
- Turmeric powder ½ tsp
- Red chili powder 2 tbsp
- Coriander powder 1/2 tbsp
- Green cardamom (Choti elaichi) 4-5 pieces
- Whole cloves (Laung) 4-5 pieces
- Whole black pepper (Sabit kali mirch) 4-5 pieces
DIRECTIONS
- 1. In an open pan with a big base, put in some oil.
- 2. Heat it up and fry onions until golden-brown. Set aside the onions.
- 3. In the same pan, put in the fish pieces carefully along with ginger garlic paste.
- 4. Cook the fish on both sides on a high flame then take it out.
- 5. Blend the onions with yogurt in a blender.
- 6. Put this in the oil at a full flame and put in all the spices.
- 7. Saute / bhoonofy this for 2 mins.
- 8. When oil starts to simmer, add the fish .
- 9. Put in 1 ½ cup of water and let it cook for 10 mins at a low flame.
- 10. When the texture is curry-like, the dish is ready to eat.
Notes:
The fish used is Surmai. Fish is quite delicate so you need to take proper care when moving it. Move around the pan using its handle instead of using a spoon as the fish can break. Avoid putting the fish pieces on top of each other when cooking. Photo Credits: Author
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