Traditional Machhli ka Salan

Aaj weekend special

#MachliKaSalan  Awadh/N.Indian style tastes good only with Rohu or any other sweet water fish

1. Heat mustard oil
Put in a clove of garlic to oil
When it turns red remove
This removes strong smell of mustard frm oil
In case you have problems with smell put lemon &haldi on fish an hour before cooking.
Pat dry and cook

2. Add fish to oil and fry
Remove once it changes colour
3. Add dried methi seeds (1/4 tsp)
1heaped tbsl garlic paste
1 tbsp ginger p
1 tbsp haldi p
Mirch to taste
Note- i add a few sprigs of methi seeds to the baghar as i like the flavour.
4. Fry the ground masalas for a bit and add 1/2 cup of well beaten dahi
(If u use Mother Dairy milk add pinch of atta -this is to prevent coagulation)
5. Once dahi is added keep stirring on low heat. Add dashes of water if it starts to burn
This takes a good 10-15 min
This is how the masala should look once done.
Add the fish and salt : cover and let it simmer for 10-15 minutes

Serve with hot rice
Note: I don’t smother my food with spices as they drown the taste of the meat/fish etc.
Too many spices used by lazy cooks who don’t spend enough time in roasting the masala properly to bring out all the flavours.
That’s my opinion of course you may like spices in whic case feel free to add garam masala to this

Comment List

  • Farrukh waris 06 / 12 / 2014 Reply

    Thanks Rana for bringing back gourmet memories….I remember my Phuphijan covering the fish slices with a paste of haldi,lal mirch,salt and a dash of besan before sautéing them in oil…. Rest of the ingredients and preparation used to be the same.

  • kaneez zehra Razazi 06 / 12 / 2014 Reply

    Thanks Rana…doctors advise Ifty to have fish which he is a bit not into however said he would like to have it as a salan as made “Hamare Yahan”…this looks eminently do-able.xoxo

    • Rana Safvi 06 / 12 / 2014 Reply

      It is the UP recipe so do try it

  • Mohammed Ali Rizvi 01 / 01 / 2015 Reply

    This recipe seems to be exactly like my Mom used to make. She came from Oudh. I looked for it at every conceivable site,but could not find it. It is amazing that it sprung up at your site. Thank you for sharing it here. I am fondly looking forward to try it when I return home to Canada.
    My cousin sister in Karachi also shares this, as her Mom and my Mom who were sisters,used to cook it exactly like this,perhaps same flavour.
    There is a famous recipe book on Avadhi food by a British author,surprisingly,it does not appear there.
    Mohammed Ali Rizvi

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