Hyderabadi Machli ka Salan Recipe | CraftMyMeals | CraftMyMeals
low-carb
high-protein
mediterranean
Hyderabadi Machli ka Salan
Popularity2.0
Taste Score:8/10
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.
Prep20m
Cook35m
Soak15m
Servings4
Serving:1 cup367 cal
Ingredients
For 4 servings
500 gRohu Fish (Cut into 2-inch pieces. Catla or Kingfish also work well.)
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.
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.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 366.69 calories per serving with 27.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Pro Tips
1Use a wide pan to cook the fish in a single layer. This helps them cook evenly and prevents them from breaking.
2Roast the paste ingredients on a low flame to develop a deep, nutty flavor without burning them, which can make the gravy bitter.
3Do not overcook the fish. It's ready when it turns opaque and flakes easily with a fork.
4For an even richer flavor, you can lightly shallow-fry the marinated fish pieces for 1-2 minutes per side before adding them to the gravy.
5The gravy will thicken as it cools. Adjust with a splash of hot water if needed when reheating.
Recipe Variations
Vegetarian Alternative
Vegetarian Alternative
Replace the fish with thick slices of paneer, boiled eggs, or vegetables like brinjal (eggplant) or bottle gourd. The cooking process for the gravy remains the same.
Flavor Adjustment
Flavor Adjustment
For a hint of sweetness to balance the tang of the tamarind, add a small piece of jaggery (about 1 teaspoon, grated) to the gravy while it simmers.
Creamier Gravy
Creamier Gravy
For a richer, creamier texture, you can add 1-2 tablespoons of cashew nuts or poppy seeds (khus khus) along with the peanuts and sesame seeds when making the paste.
Health Benefits
✨
Heart-Healthy Omega-3s
The fish is a prime source of omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support overall cardiovascular health.
✨
Rich in Protein
This dish provides a substantial amount of high-quality protein from the fish, essential for muscle repair, growth, and overall body function.
✨
Source of Healthy Fats & Minerals
The base of the gravy, made from peanuts and sesame seeds, is rich in monounsaturated fats, magnesium, and zinc, which contribute to bone health and energy metabolism.
Frequently Asked Questions
How many calories are in one serving of Hyderabadi Machli ka Salan?
A single serving of Hyderabadi Machli ka Salan contains approximately 450-550 calories, depending on the type of fish and the amount of oil used in preparation.
Is Hyderabadi Machli ka Salan healthy?
Yes, it is quite a nutritious dish. The fish provides high-quality protein and heart-healthy omega-3 fatty acids. The gravy base of peanuts and sesame seeds offers healthy fats, fiber, and essential minerals. To make it even healthier, use oil sparingly.
What is the best fish to use for this recipe?
Firm, fleshy white fish are ideal as they hold their shape well in the curry. Rohu, Catla, Surmai (Kingfish), or even Tilapia are excellent choices. Avoid delicate fish that tend to break apart easily during cooking.
Can I prepare the salan paste ahead of time?
Absolutely! You can make the paste and store it in an airtight container in the refrigerator for up to 3 days. This is a great way to save time on the day of cooking.
My curry tastes slightly bitter. What did I do wrong?
Bitterness can occur if the peanuts, sesame seeds, or coconut are over-roasted. It can also happen if the fenugreek seeds are burned during the tempering process. Always roast the paste ingredients on a low, controlled heat.
