Machhi ka Salan is a comforting Indian fish curry made with tender pieces of fish simmered in a gently spiced onion and yogurt gravy. This home-style fish curry is made without tomatoes, allowing the natural flavours of mustard oil, kasuri methi, and whole spices. The result is a beautifully balanced curry with mild heat, subtle tang, and a deep, lingering aroma.
Inspired by traditional cooking methods, this fish curry begins with marinating the fish, lightly shallow-frying...
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Wash the fish pieces thoroughly and pat them dry.
Place them in a bowl and add salt, turmeric, Kashmiri chilli powder, oil, and lemon juice. Mix gently so the fish is evenly coated.
Cover and marinate for at least 30 minutes.
Heat oil in a pan and shallow-fry the marinated fish in batches until lightly golden on both sides.
The fish should be about 60% cooked at this stage. Remove and set aside.
In a blender, add onions, garlic, ginger, turmeric, coriander powder, cumin powder, salt, and oil.
Grind to a smooth paste without adding water.
Heat mustard oil in a heavy-bottomed pan until it reaches a smoking point. Turn off the heat and allow it to cool slightly.
Reheat the oil, then add fenugreek seeds and slit green chillies. Sauté briefly until aromatic.
Add the prepared masala paste to the pan and mix well. Rinse the blender jar with about ¼ cup water and add it to the pan.
Cook on medium heat, stirring often, until the masala thickens and oil begins to separate.
Lower the heat and slowly add the whisked curd, stirring continuously to prevent splitting. Cook until the raw smell disappears.
Pour in hot water, then add garam masala and crushed kasuri methi. Mix well.
Gently slide in the seared fish pieces along with ginger juliennes. Stir carefully so the fish doesn’t break.
Cover and simmer on low heat for 8–10 minutes, or until the fish is fully cooked and oil surfaces on top.
Garnish with fresh coriander leaves and serve hot with steamed, plain or jeera rice.
Always heat mustard oil until smoky, then let it cool slightly before cooking—this removes bitterness and enhances flavour.
Let the curry rest for 15–20 minutes before serving. Like most salans, the flavours deepen beautifully with time.
Surmai works best, but any firm white fish can be used.
Reduce to ⅓ cup curd, if it is slightly sour.
Which fish is best for fish curry?
Surmai (king fish) works best due to its firm texture, but you can also use rohu, pomfret, hilsa, or catla.
Can I skip mustard oil?
Mustard oil gives this curry its authentic flavour. If unavailable, use a mix of vegetable oil and a small amount of mustard paste, but the taste will differ.
How do I prevent the curd from splitting?
Always use thick curd at room temperature, whisk it well, lower the heat, and stir continuously while adding it to the gravy.
Can I make this curry in advance?
Yes. This curry tastes even better after a few hours as the flavours deepen. Reheat gently on low heat.
Is this curry very spicy?
No. Kashmiri chilli powder adds colour, not heat. You can adjust the green chillies to suit your spice preference.
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