Hyderabadi Machli ka Salan

1. 1
   prep · ~15 min

   Marinate the fish.

   1.Place fish chunks in a mixing bowl.

   2.Add 1 pinch salt, 1 pinch turmeric powder, and 1 tbsp lemon juice.

   3.Toss gently to coat all pieces evenly.

   4.Set aside to marinate for 15 minutes.

   TIPUse firm-fleshed fish like kingfish (surmai) so the pieces don't break apart during cooking.
2. 2
   fry · ~5 min

   Shallow fry the fish.

   1.Heat 2 tbsp oil in a frying pan over medium heat until shimmering.

   2.Place marinated fish pieces in a single layer without crowding.

   3.Fry for 2 minutes per side until lightly golden but not cooked through.

   4.Remove fish carefully and set aside on a plate.

   TIPDon't overcook the fish at this stage — it will finish cooking in the gravy. Overcooked fish turns rubbery.
3. 3
   prep · ~15 min

   Prepare the seed-coconut paste.

   1.In a small pan over low heat, dry roast 2 tbsp sesame seeds until golden and popping (1-2 min).

   2.Add 2 tbsp peanuts and continue roasting until fragrant (2 min).

   3.Add 2 tbsp desiccated coconut and stir until golden brown (1 min).

   4.Remove from heat and let cool completely.

   5.Transfer to a blender with 1/4 cup water and grind to a smooth paste.

   6.Soak tamarind pulp in 1/2 cup warm water for 10 minutes, then squeeze and strain. Keep the extract aside.

   TIPRoast each ingredient separately for even browning. Sesame burns fast — keep the heat low and stir constantly.
4. 4
   saute · ~12 min

   Build the aromatic base.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 1/2 tsp cumin seeds, 1 pinch fenugreek seeds, and 1 pinch nigella seeds. Let sizzle for 30 seconds.

   3.Add 2 finely sliced onions and sauté until deep golden brown (8-10 min).

   4.Add 8 curry leaves and stir until they crackle (30 sec).

   5.Add 2 tsp ginger-garlic paste and cook until raw smell disappears (1 min).

   6.Add 3 slit green chilies and sauté for 30 seconds.

   TIPPatience with onions — deep golden color equals depth of flavor. Don't rush this step by raising the heat.
5. 5
   saute · ~1 min

   Cook the spice powders.

   1.Lower the heat to avoid burning.

   2.Add 1 tsp red chili powder, 1 tsp coriander powder, and 1 pinch turmeric powder.

   3.Stir continuously and cook for 30-40 seconds until the raw aroma disappears.

   4.Splash 2 tbsp water if the spices start sticking.

   TIPDry spices burn fast and turn bitter. Keep the flame low and stir non-stop once you add them.
6. 6
   simmer · ~15 min

   Simmer the gravy with the nut-seed paste.

   1.Add the ground sesame-peanut-coconut paste to the pan.

   2.Stir well and cook for 3-4 minutes until oil starts separating from the mixture.

   3.Pour in the strained tamarind extract and 2 cups of water.

   4.Add 1/2 tsp salt and stir everything together.

   5.Bring to a boil, then reduce heat to low and let it simmer for 10 minutes until the gravy thickens slightly.

   TIPSimmer uncovered and stir occasionally. The gravy should thicken naturally — don't rush by boiling it vigorously.
7. 7
   simmer · ~6 min

   Add fish and finish cooking.

   1.Gently slide the shallow-fried fish pieces into the simmering gravy.

   2.Do not stir vigorously — gently shake the pan to coat the fish with gravy.

   3.Simmer on low heat for 5-6 minutes until fish is cooked through and tender.

   4.Sprinkle 1/2 tsp garam masala on top.

   TIPLet the fish absorb the flavors. Stirring heavily will break the delicate pieces. A gentle swirl of the pan is enough.
8. 8
   garnish

   Garnish with chopped coriander leaves and serve hot.

   Transfer to a serving bowl and scatter fresh coriander leaves on top. Serve hot with steamed rice or naan.

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