A classic Hyderabadi fish curry featuring a rich, tangy gravy made from roasted peanuts, sesame seeds, and tamarind. Tender fish pieces are simmered in this aromatic sauce for a truly flavorful main course.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
367cal
28gprotein
14gcarbs
Ingredients
500 g Rohu Fish (Cut into 2-inch pieces. Catla or Kingfish also work well.)
2 tbsp Ginger-Garlic Paste (Divided use)
1 tsp Turmeric Powder (Divided use)
2.5 tsp Red Chili Powder (Adjust to your spice preference. Divided use.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Hyderabadi Machli ka Salan with Steamed Basmati Rice
Protein-packed Machli ka Salan with fluffy rice. A tangy, aromatic comfort food that warms your heart!
This hyderabadi dish is perfect for dinner. With 628.9 calories and 32.66g of protein per serving, it's a muscle-gain option for your meal plan.
24gfat
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds (Also known as Methi Dana)
10 pcs Curry Leaves (Fresh)
1 tsp Coriander Powder
25 g Tamarind (Lemon-sized ball, soaked in 1/2 cup warm water)
2 cup Water (For the gravy, plus more for grinding paste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a mixing bowl, combine the fish pieces with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt.
Gently coat the fish with the marinade. Cover and set aside for at least 20 minutes.
2
Prepare the Salan Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are aromatic and lightly browned. Transfer to a plate.
In the same pan, toast the sesame seeds for about 1 minute until they start to pop. Add the desiccated coconut and toast for another 30 seconds until golden. Transfer to the same plate and let all roasted ingredients cool completely.
Heat 1 tsp of oil in the same pan and sauté the sliced onions for 4-5 minutes until they become soft and translucent.
Combine the cooled roasted ingredients and sautéed onions in a blender. Add about 1/4 cup of water and grind to a very smooth, fine paste.
3
Cook the Gravy
Heat the remaining oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add the mustard seeds and let them splutter. Immediately add the fenugreek seeds and curry leaves, and sauté for 30 seconds.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Lower the heat, then add the remaining 1/2 tsp turmeric powder, 1.5 tsp red chili powder, and 1 tsp coriander powder. Stir for 30 seconds, ensuring the spices don't burn.
Add the ground salan paste to the pan. Cook, stirring frequently, for 8-10 minutes until the paste thickens and you see oil separating from the sides.
Squeeze the soaked tamarind to extract its pulp into the water. Strain this tamarind water into the pan, discarding the solids.
Pour in 2 cups of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil. Reduce the heat and let it simmer for 5-7 minutes to thicken slightly.
4
Cook the Fish and Serve
Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are mostly submerged.
Cover the pan and cook on low heat for 8-10 minutes, or until the fish is cooked through and flakes easily. Avoid vigorous stirring to prevent the fish from breaking.
Once cooked, turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 15-20 minutes before serving to allow the flavors to deepen. Serve hot with steamed rice or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.