Pairs well with Lucknowi Machi Ka Salan
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Lucknowi Machi Ka Salan
119.7K views • 3mo ago
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A traditional Lucknowi fish curry recipe that combines marinated Indian Salmon with a rich, spicy onion-based gravy, garnished with fresh coriander and a splash of lemon juice.
00:45:00 total
Serves 6
medium
Seafood Main
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Ingredients
- Indian Salmon (deskin & cut into medium diced) - 3 kg
- Turmeric powder - 1/2 tsp (for marination)
- Degi red chili powder - 1/2 tsp (for marination)
- Salt - to taste (to taste, for marination)
- Curd - 2 tbsp (beaten, for marination)
- Onions - 3 medium (cut into quarters, for paste)
- Turmeric powder - 1 heaped tsp (for paste)
- Degi red chili powder - 1 tsp (for paste)
- Coriander powder - 1/2 tsp (for paste)
- Tender coriander stems with roots - 2 tbsp (roughly chopped, for paste)
- Salt - to taste (to taste, for paste)
- Mustard oil - 3-4 tbsp (for frying)
- Fenugreek seeds - 1/4 tsp
- Green chillies - 2 no. (slit into middle)
- Water - 2-3 cups (for gravy)
- Ginger - 1/2 inch (peeled & finely chopped)
- Fresh Coriander leaves - 2 tbsp (finely chopped)
- Lemon juice - 1 tsp
Instructions
- Marinate the Fish: In a bowl, mix Indian salmon fish with turmeric powder, degi red chili powder, salt to taste, and curd. Keep aside to marinate.
- Prepare the Paste: Combine onions, turmeric powder, degi red chili powder, coriander powder, tender coriander stems with roots, and salt to taste in a mixer grinder and grind into a smooth paste.
- Fry the Fish: Heat mustard oil in a pan until smoky hot, then fry the marinated fish pieces for 2 minutes on each side. Transfer to a tray and set aside.
- Prepare the Lucknowi Machi Ka Salan: In a handi, heat the remaining mustard oil, add fenugreek seeds, green chillies, and the prepared paste. Cook for a while, then add water to adjust the consistency and salt to taste. Simmer for 5-6 minutes, add the fried fish, and cook for another minute. Finish with ginger, fresh coriander leaves, and lemon juice.
- Garnish and Serve: Transfer the curry to a serving dish, garnish with a coriander sprig, and serve hot with roti and steamed rice.
