Hyderabadi Machli ka Salan with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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.