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Machli Ka Salan
Method
- Lightly roast the badam and soak it in water for a while. Then grind it to a paste and keep aside.
- Heat oil in a pan and add the methi seeds and ginger paste.
- When it turns brown in colour, mix the turmeric powder, coriander powder and red chilli powder with the curd and pour it in the pan.
- Cook for two minutes, then add the almond paste and stir.
- Now mix in the fish and salt. Pour in the water and cook for 4-6 mins or till done.
- Add the kasuri methi, sugar and cream, stir again.
- Garnish with coriander leaves and serve.
Ingredients:
1/2 kg - boneless singhada fish
6 to 7 tbsp - mustard oil
1/2 tsp - methi seeds
1 tsp - ginger, finely chopped
1 tsp - turmeric powder
3 tsp - coriander powder
1 small bowl - curd
1/4 tsp - red chilli powder
3 tsp - almond paste
salt to taste
5 to 7 tbsp - water
1/2 tsp - kasuri methi
1/2 tsp - sugar
3 tsp - cream
2 to 3 tsp - coriander leaves
1/2 kg - boneless singhada fish
6 to 7 tbsp - mustard oil
1/2 tsp - methi seeds
1 tsp - ginger, finely chopped
1 tsp - turmeric powder
3 tsp - coriander powder
1 small bowl - curd
1/4 tsp - red chilli powder
3 tsp - almond paste
salt to taste
5 to 7 tbsp - water
1/2 tsp - kasuri methi
1/2 tsp - sugar
3 tsp - cream
2 to 3 tsp - coriander leaves
RECIPES BY REHANA KHAMBATY
