Machhi Ka Salan

Machhi Ka Salan is a fish curry preparation that many believe originated in Hyderabad. It combines a variety of spices and methi to create a spicy, delicious curry that is best enjoyed with a bowl of steamed rice.

Any kind of fish would work when making this curry, but we’d suggest using fresh, local fish for the best flavours. We love using red snapper or singara! We’d also recommend you make the curry in an earthen pot, which will give it a unique flavour.

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Fishy Gets Good!

A spicy, simple fish curry.

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Servings

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Ingredients

• 1/2 kg fish sliced
• 2 bunches fenugreek leaves
• 1 cup yogurt
• 1/2 cup Oil
• 3 tsp chili powder
• 2 tsp coriander powder
• 2 tsp Cumin powder
• 1/2 tsp turmeric
• 4 tbsp brown onion ground
• 1 1/2 tsp Salt
• 1 1/2 tsp garlic paste
• 20 Curry Leaves
• 1/4 tsp fenugreek seeds
• 3/4 tsp Mustard seeds

Servings MetricUS Imperial Ingredients 1/2 kg fish sliced 2 bunches fenugreek leaves 1 cup yogurt 1/2 cup Oil 3 tsp chili powder 2 tsp coriander powder 2 tsp Cumin powder 1/2 tsp turmeric 4 tbsp brown onion ground 1 1/2 tsp Salt 1 1/2 tsp garlic paste 20 Curry Leaves 1/4 tsp fenugreek seeds 3/4 tsp Mustard seeds

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Instructions

1. Fry the curry leaves, fenugreek seeds and mustard seeds for two minutes in the oil.
2. Stir in the chili powder, turmeric, salt, garlic paste, coriander powder and cumin powder.
3. Add 1/2 cup of water and stir.
4. Stir in the yogurt and ground onions.
5. Spoon in the fish and let the mixture begin to bubble.
6. Cover and cook it for ten minutes.
7. Stir in the fenugreek leaves, place the curry on simmer and allow it to cook for five more minutes.
8. Take it off the stove and serve!