North Indian
Machhli ka Salan (Fish Curry)
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Machhli ka Salan (Fish Curry) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rub the fish steaks with half the turmeric and a pinch of the salt and leave them for 10 minutes while you chop the onions and tomatoes. Rohu and singhara are the usual Delhi fish, and basa fillets work too.
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Heat the mustard oil in a kadhai until it smokes faintly, then lower the heat and sear the fish for 2 minutes a side, just until it firms up. Lift it onto a plate. It finishes cooking in the gravy.
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In the same oil, fry the finely chopped onions until golden brown, about 10 minutes. Add the ginger garlic paste and green chilies and stir for a minute, then add the chopped tomatoes with the coriander powder, red chili powder, the rest of the turmeric and the salt. Cook about 8 minutes, mashing as you go, until the masala is thick and the oil shows at the edges.
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Take the kadhai off the heat for a moment and stir in the yogurt a spoonful at a time so it does not split. Pour in the water and bring it back to a gentle boil.
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Slide the fish into the gravy, cover and simmer 8 to 10 minutes. Do not stir, just tilt the pan now and then so the pieces stay whole.
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Crush the kasuri methi between your palms over the pot, add the garam masala and cilantro, and serve with roti or rice.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Machhli ka Salan (Fish Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Machhli ka Salan (Fish Curry) carries dairy and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Aloo Paratha (Potato Stuffed Flatbread) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 290 kcal
- Protein
- 23 g
- Carbs
- 12 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 650 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Machhli ka Salan (Fish Curry) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.