Machhli Ka Salan (Fish Curry)

🛒 Ingredients

• Kingfish steaks 500 g · 600 kcal
• Onion 150 g · 60 kcal
• Ginger-garlic paste 30 g · 30 kcal
• Tomatoes 150 g · 27 kcal
• Green chilies 10 g · 4 kcal
• Tamarind pulp 20 g · 48 kcal
• Roasted peanuts 30 g · 170 kcal
• Sesame seeds 15 g · 86 kcal
• Desiccated coconut 15 g · 99 kcal
• Vegetable oil 45 g · 405 kcal
• Turmeric powder 5 g · 16 kcal
• Red chili powder 5 g · 14 kcal
• Coriander powder 5 g · 14 kcal
• Cumin powder 5 g · 18 kcal
• Fenugreek seeds 1 g · 3 kcal
• Mustard seeds 1 g · 5 kcal
• Nigella seeds (Kalonji) 1 g · 5 kcal
• Curry leaves 3 g · 1 kcal
• Water 400 g · 0 kcal
• Fresh coriander leaves 10 g · 2 kcal

👨‍🍳 Instructions

1. Clean and cut the kingfish into 4-5 steaks. Marinate with 1/2 tsp turmeric powder and 1 tsp red chili powder, and salt for 15 minutes.
2. Lightly pan-fry the marinated fish steaks in a little oil until golden on both sides; set aside.
3. In a separate pan, dry roast peanuts, sesame seeds, and desiccated coconut until fragrant and lightly browned. Let cool, then grind into a fine paste with a little water.
4. Heat remaining oil in a large pot or Dutch oven. Add fenugreek seeds, mustard seeds, nigella seeds, and curry leaves. Sauté until the mustard seeds splutter.
5. Add chopped onion and sauté until translucent. Stir in ginger-garlic paste and green chilies, cooking for another 2-3 minutes until fragrant.
6. Add chopped tomatoes and cook until they soften and the oil starts to separate. Stir in remaining turmeric, red chili, coriander, and cumin powders; cook for 1-2 minutes.
7. Pour in the ground nut-coconut paste and tamarind pulp, mix well, and add water to achieve desired gravy consistency. Bring to a simmer.
8. Gently place the fried fish steaks into the simmering gravy. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and tender, being careful not to overcook.
9. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.