#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