Punjabi Fish Curry | Dhaba Style Fish Curry | Macchli ka Salan

Fish has always been my favorite when it comes to non-vegetarian food. Loaded with vital nutrients such as proteins, vitamin D and vitamin B12 plus the omega-3 fatty acids, no wonder it is counted amongst the most healthiest foods on earth. While this delicate specie can be cooked in hundreds of ways, the dhaba style fish curry is something which me and my husband relish the most. Very simple and easy to make with no fancy ingredients required, it gets cooked in a whiff of time and tastes simply awesome with just the plain steamed rice; serve this combo to my husband for the Sunday dinner and he would be the most happiest person on the planet 😛. If like us, you too are a true fan of fish, then this simple, rustic yet exotic recipe is just for you.

Ingredients

Surmai Fish (spotted seer fish/king mackerel) steaks - 500 gms
Medium sized onion (finely grated) - 1
Ginger/Garlic paste - 3 tsp
Medium sized tomatoes (pureed) - 3
Green chili (finely chopped) - 1
Lemon juice - 1 + 1/2 tbsp
Turmeric powder - 2 to 3 tsp
Red chili powder - 2 to 3 tsp
Coriander powder - 1 tsp
Kasoori Methi powder - 1 tsp
Garam masala - 1 tsp
Salt - to taste
Cumin seeds - 1 tsp
Bay leaf - 1
Cloves - 4 to 5
Black pepper corns - 4 to 5
Oil - 2 tbsp

Method

1. First, wash and pat dry the fish. You can use diluted vinegar to wash the fish for it to get completely rid of the smell.
2. Next, marinate it with some lemon juice, salt, a tsp of ginger-garlic paste, red chili powder and turmeric. Set aside to rest for an hour.
3. After an hour, heat oil in a wok and shallow fry the marinated fish steaks until they are cooked from both the sides. Transfer to a separate plate till the gravy is getting ready.
4. In the same oil, add cumin seeds, bay leaf, cloves and black pepper corns along with chopped onions. Saute till onions turn golden brown.
5. Next add in ginger-garlic paste and chopped green chilies. Again saute for few seconds.
6. Now add in the salt + all the spices except kasoori methi and garam masala.
7. Cook for few seconds after which add the pureed tomatoes. Now, cover the lid and let the masala simmer for 5 to 7 minutes until it starts oozing out the oil from sides.
8. Once the masala is fully cooked, add 2 cups of water (adjust as per your desired consistency) and again simmer with lid on. Your gravy should be ready in 10-12 minutes.
9. Uncover the lid and add kasoori methi, remaining lemon juice and the fried fish pieces to simmer in the gravy for 5 more minutes.
10. Garnish with chopped coriander and garam masala; serve hot with plain steamed/boiled rice.