MACHI KA SALAN

MURREL (SNAKE HEAD FISH)

I thought of making this wonderful and authentic Fish curry recipe from the Royal kitchen of Hyderabad . This cuisine prepared with exotic spices is quite popular in South India . Although there are different versions of this Fish curry recipe , I have prepared the one of the simple method that suits my palate adding some ingredients of mine .

Preparation time : 10 to 15 minutes

Cooking time : 20 minutes Serves : 5

• 1 lb Snake head Fish (Murrel)

• 2 cups Onion, chopped

• 1 tsp Turmeric powder

• 1 tbsp Chili powder

• 2 tbsp Ginger Garlic paste

• 4/5 Curry Leaves

• 1/2 tsp Mustard seeds

• 1/2 tsp Cumin seeds

• 1/2 tsp Fenu greek seeds

• 3 tbsp Tamarind pulp

• 1/2 tsp Jaggery /Sugar (optional)

• pinch Asafoetida (Hing)

• 1/4 cup Coriander leaves, chopped

• Salt to taste

• 3 tbsp Oil

• Roast the above ingredients:

• 1/2 tsp Coriander seeds

• 1/2 tbsp Cumin seeds

• 1/2 tsp Fennel seeds

• 1/2 tsp Fenu greek seeds

• 8 to 10 Whole Black Pepper

Preparation :

• Wash the Fish thoroughly, Marinate the Fish pieces with Salt , 1/2 tsp Turmeric powder, 1/2 tsp Chili powder & 1 tsp Garlic-Ginger paste.

• Dry roast the Cumin, Coriander, Fennel, Fenu greek and Pepper seeds, add in a blender with chopped Onion with 1/4 cup Water and blend well to a fine paste.

• Heat 3 tbsp Oil in a pan add Fenu greek seeds,Mustard seeds,Cumin seeds,Curry Leaves & Hing(Asafoetida)

• In the same pan, add the Spice paste and fry well on medium flame till it is brown and aromatic and the raw smell of the Spices vanish .

• Add 3 tbsp Tamarind pulp & 2 cups water and bring to a boil.Till Oil release next add the Fish pieces , Salt and cook covered for 10 to 12 minutes on low flame. Add Jaggery/Sugar(optional) and chopped Coriander leaves , cover and cook for another 3 to 4 minutes or until all the flavors blend in well.

Serve with Plain Rice