Fish Salan
Course: MainDifficulty: Medium
Servings
4
servingsPrep time
25
minutesCooking time
25
minutesCalories
225
kcalIngredients
1 kg Fish-skinned and boned (I prefer Halibut)
1/3 cup Oil
1 Onion (medimum)-chopped
2 tsp. Garlic (Lehsan)-paste
6 tbsp. Yogurt
1/4 tsp. Turmeric (Haldi)-powder
1 tsp. Red Chili (Lal Mirch)-powder (adjust to taste)
1/2 tsp Garam Masala-powder (see recipe )
6 Green Chilies
2 Tomatoes (medimum)-finely chopped
2 tsp. Salt
1 tbs. Lemon Juice or 1/2 Lime
3 tsp Fenugreek (Kasuri Methi)-leaves
3 tbs. Fresh Coriander (Dhaniya) -cilantro leaves
Directions
- Fry the onion in oil until light brown.
- Add Garlic (Lehsan) paste, yogurt, Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, tomatoes, salt and fenugreek leaves (Methi)). Mix cover and cook on high heat till the tomatoes turn soft.
- Add fish and reduce heat slightly. Cook covered for 10 minutes.
- Remove from haet and add chopped coriander (Dhaniya) leaves, 3 green chilies and lime juice.
- Serve with boiled rice or chapati.
