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Machli ka Salan
Fish Curry
A flavorful and aromatic fish curry, Machli ka Salan is a popular dish in Pakistani cuisine, especially in coastal regions. It features tender pieces of fish simmered in a rich gravy of tomatoes, onions, and a blend of traditional spices.
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- 500 g Fish fillets (firm white fish like cod or sea bass)(cut into 2-inch pieces)
- 2 medium Onions(finely chopped)
- 3 medium Tomatoes(pureed)
- 2 tbsp Ginger-garlic paste
- 2-3 slit Green chilies(adjust to taste)
- 1 tsp Turmeric powder
- 1 tsp Red chili powder(adjust to taste)
- 1.5 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Garam masala
- 1 tbsp Tamarind paste(or to taste)
- 3 tbsp Oil
- to taste Salt
- for garnish Fresh cilantro
- 0.5 cup Water(or as needed)
ðšâð³ äœãæ¹
- 1
Marinate the fish pieces with salt, turmeric powder, and a little bit of ginger-garlic paste. Let it sit for 10-15 minutes.
- 2
Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- 3
Add the ginger-garlic paste and sauté for another minute until fragrant.
- 4
Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the masala until the oil starts to separate from the sides.
- 5
Add the slit green chilies and tamarind paste. Mix well.
- 6
Pour in the water and bring the gravy to a simmer. Cook for about 5-7 minutes, allowing the flavors to meld.
- 7
Gently place the marinated fish pieces into the simmering gravy. Do not stir vigorously, as this can break the fish.
- 8
Cover the pan and let the fish cook in the gravy for about 8-10 minutes, or until the fish is cooked through and flakes easily.
- 9
Sprinkle garam masala over the curry and garnish with fresh cilantro. Serve hot with rice or roti.
ð¡ ããã®ã³ã
- âUse firm white fish that holds its shape well during cooking.
- âAdjust the amount of green chilies and red chili powder according to your spice preference.
- âBe gentle when adding and stirring the fish to prevent it from breaking apart.
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- Add a tablespoon of yogurt to the gravy for a creamier texture.
- Include a few curry leaves in the tempering for an extra layer of flavor.
- For a richer curry, use coconut milk instead of water.