Machli ka salan (literally fish gravy or stock), a mouthwatering curry, has its origins deeply rooted in the culinary traditions of the Indian subcontinent. This dish hails from the region of Hyderabad, in present-day Telangana, India. Known for its rich Nizami cuisine, the city of Hyderabad introduced machli ka salan to the world. The dish typically features fish cooked in a tangy and flavorful curry made with tamarind, spices, and a unique blend of ingredients. Machli ka salan gained popularity for its harmonious marriage of flavours, and today it stands as a beloved delicacy, representing the culinary heritage of Hyderabad.
- Ingredients
- Red chilli: 1 tablespoon
- Salt: 1 tablespoon
- Turmeric powder: 1 tablespoon
- Curry leaf: 1-2
- Cumin seeds: 1 tablespoon
- Dry coriander: 1 tablespoon
- Ginger-Garlic paste: 2 tablespoons
- Green chilli paste: 1 tablespoon
- Onion: 2
Steps to follow:
- Take onions and make a paste of it.
- In a pan cook the paste of onion, ginger and garlic for 5 minutes.
- Fry fish in 3 cups of oil.
- Add all dry spices to the paste.
- Add 2 glasses of water to the paste.
- Add fried fish to the prepared gravy.
- Cook on high flame for 10 minutes.
Serving:
Serve it with chapati or naan.
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