Machhli ka Khatta Salan or Fish Sour Curry\r
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From Maimoona Yasmeens Recipes\r
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Ingredients: For 6 to 8 servings\r
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Boneless fish: ½ kg\r
Sliced dry coconut: 3/4th cup\r
Peanuts: 3/4th cup\r
Sesame seeds (til): 1 cup\r
Fenugreek seeds (methi): 1 teaspoon\r
Cumin seeds (sabith zeera): 1 teaspoon + 2 teaspoons\r
Coriander seeds (sabith dhaniya) : 2 tablespoons\r
Onions:2\r
Dry tamarind: 1 cup\r
Salt: 1 ½ teaspoon + 2 teaspoons\r
Turmeric powder: 1 teaspoon + 1 teaspoon\r
Wheat flour:\r
Cooking oil: 5 tablespoons\r
Ginger garlic paste: 1 ½ tablespoons\r
Red chilli powder: 3 teaspoons\r
Curry leaves: a handful\r
Chopped coriander: a handful\r
Whole green chillies: 3\r
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Procedure:\r
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1. Soak dry tamarind in 2 cups of water for about half an hour.\r
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2. Make medium size pieces of boneless fish. Add 1 ½ teaspoon salt, one teaspoon turmeric powder, mix well and keep this aside for about half an hour. \r
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3. After half an hour, add one cup wheat flour and wash thoroughly. Keep this aside.\r
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4. In a frying pan, add sliced dry coconut. Roast till they turn brown.\r
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5. Roast peanuts till they turn brown and remove the skin.\r
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6. Roast sesame seeds on low flame.\r
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7. Roast fenugreek seeds, one teaspoon cumin seeds or zeera, 2 tablespoons coriander seeds or sabith dhaniya till brown.\r
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8. Roast sliced onion till brown.\r
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9. Grind all these into a fine paste using required amount of water.\r
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10. Extr tamarind water from the soaked tamarind.\r
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11. In a cooking pan, add oil. When the oil is hot, add 2 teaspoons cumin seeds or sabith zeera.\r
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12. Let them splutter and add ginger garlic paste.\r
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13. Stir for about 15 seconds and add 1 teaspoon turmeric powder, add the grinded paste.\r
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14. Keep stirring for about 10 minutes till the oil separates.\r
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15. Add red chilli powder, 2 teaspoons salt. Stir for about 15 seconds.\r
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16. Add tamarind water and add 3 tea cups of water.\r
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17. Mix well and add curry leaves, chopped coriander and whole green chillies.\r
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18. Add fish pieces to the gravy and close the lid.\r
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19. Cook on medium flame for about one minute and on low flame for about 10 to 15 minutes.\r
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Machhi ka Khatta Salan or Fish Sour Curry is ready.
