Machli Ka Salan Recipe

Machli Ka Salan is a popular Pakistani fish curry made with marinated fish cooked in a flavorful gravy. The fish is first marinated in a mixture of spices and then pan-fried until golden brown. The gravy is made with a blend of onions, tomatoes, ginger, garlic, and a variety of spices. This dish is known for its rich and tangy flavors, and it is often served with rice or naan bread.

3.7
26 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Machli Ka Salan
plan
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ingredients serve

Ingredients for Machli Ka Salan Recipe

  • 250 gram Fish Fillets
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1.50 tablespoon Oil
  • 1 Onions, Finely Chopped
  • 1/2 tablespoon Ginger Paste
  • 1/2 tablespoon Garlic Paste
  • 1 Tomatoes, Finely Chopped
  • 1/2 teaspoon Coriander Powder
  • as per your need Water As Needed
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Machli Ka Salan Recipe

Cooking Directions

  • STEP 1.Marinate the fish with turmeric, red chili powder, and salt. Let it sit for 30 minutes.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Remove and set aside.
  • STEP 3.In the same pan, add onions and cook until golden brown. Add ginger, garlic, and tomatoes. Cook until the tomatoes are soft.
  • STEP 4.Add turmeric, red chili powder, coriander powder, and salt. Cook for a minute.
  • STEP 5.Add water and bring the gravy to a boil. Reduce the heat and simmer for 10 minutes.
  • STEP 6.Add the fried fish to the gravy and cook for another 5 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
  • Use a non-stick pan for frying the fish to prevent it from sticking to the pan.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • You can add a squeeze of lemon juice at the end for a tangy flavor.

Storage and Serving

  • Machli Ka Salan is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
Nutrition
value
71
calories per serving
5 g Fat4 g Protein4 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    4g
  • Fiber
    4g

MacroNutrients

  • Carbs
    4g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    128mg
  • Iron
    3mg
  • Vitamin A
    1862mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    79mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp