Fish Salan
A comforting light fish curry that is weeknight friendly
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g boneless white fish cut into 2.5-3 inch pieces
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/4-1/2 tsp chili powder (kashmiri chili powder is lovely here!)
- 2 tbsp lemon juice
- 1 sprig curry leaves
- 2 onions finely diced (75-90g each)
- 1 tomato finely diced (60-80g)
- 1.5 tsp ginger paste
- 1 tsp garlic paste
- 3/4 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 3-4 tbsp neutral oil (vegetable) or your preferred cooking oil
- 4 tbsp chopped cilantro
- 2-3 sliced green chilies
- lemon juice
Instructions
- 1
Rub the fish with the marinade ingredients and set aside
- 2
Heat your oil in a wide bottomed pan on medium high heat and add the curry leaves
- 3
Once thee curry leaves get nice and aromatic add in your minced onions and saute until the edges get lightly golden
- 4
Saute in your ginger and garlic pastes, cooking for about a minute to get the rawness out
- 5
Now add in your spices, cook for 30 seconds
- 6
Add in the tomato and turn the heat up to accelerate cooking the moisture out, in about 2-3 minutes you should see oil starting to rise above the surface.
- 7
Pour in about a cup of hot water. You have two options now.1.) bring it to a boil and simmer for 10-15 minutes to soften the masala and bring it together2.) blend it all together (curry leaves are ok to be blended in) using an immersion blender or an actual blender (in which case use cold water)
- 8
If you took approach (2) then crank up the heat to dry out the masala a little and let it separate (see notes)
- 9
Gently place your fish pieces in the dish, cook for a few minutes, flip
- 10
Add your kasuri methi, half your chilies and cilantro, and cover and let the fish cook for 3-4 minutes.
- 11
Now adjust the curries consistency to your liking with hot water, bring to a boil and turn the stove off (fish breaks easily so we don't want to manhandle it or boil for too long). Taste, adjust seasoning and garnish with remaining garnishes