Bring the taste of tradition to your table with Balochi Machli ka Salan—a seafood lover’s dream. Tender fish cooked in a rich, aromatic gravy with bold spices that awaken your senses. Perfect for a comforting meal with naan or rice! #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Pyaz (Onion) 2 medium
-Tamatar (Tomatoes) 2 medium
-Hara dhania (Fresh coriander) handful
-Lehsan (Garlic) cloves 5-6
-Hari mirch (Green chillies) 5-6
-Curry patta (Curry leaves) 12-15
-Water ½ Cup or as required
-Water as required
-Sirka (Vinegar) 3 tbs
-Surmai (King fish) pieces 750g
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 1 small
-Curry patta (Curry leaves) 14-15
-Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Water 1 & ½ Cup
-Imli pulp (Tamarind pulp) 3 tbs
-Hara dhania (Fresh coriander) chopped
Directions:
-In a blender jug,add onion,tomatoes,fresh coriander,garlic,green chillies,curry leaves,water,grind well & set aside.
-In a large dish,add water,vinegar & mix well.
-Add king fish pieces & let them soak for 10 minutes then strain,rinse with water & set aside.
-In a pot,add cooking oil,onion,mix well & sauté for a minute.
-Add curry leaves & mix well.
-Add blended paste & mix well.
-Add pink salt,coriander powder,red chilli powder,turmeric powder,dried fenugreek leaves & mix well, cover & cook on low flame for 6-8 minutes.
-Add fish pieces & cook on low flame for 2-3 minutes then turn sides & cook for 1-2 minutes.
-Add water,tamarind pulp & stir gently,cover & cook on low flame until oil separates (10-12 minutes).
-Garnish with fresh coriander & serve!
