Machhi ka Salan (Easy Fish Curry)

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.