Ingredients:
- For the Fish:
- 500 grams of fish fillets (like cod, tilapia, or salmon)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Juice of 1 lemon
- For the Salan (Curry Sauce):
- 2 tablespoons oil (vegetable or mustard)
- 1 large onion, finely sliced
- 2-3 green chilies, slit (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 can (400 ml) coconut milk or 1 cup yogurt (whisked)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Marinate the Fish:
- In a bowl, combine the fish fillets with turmeric, red chili powder, salt, and lemon juice. Let it marinate for about 30 minutes.
- Prepare the Salan:
- In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle.
- Add the sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- Add coriander powder, garam masala, and salt to taste. Cook for 1-2 minutes.
- Add Coconut Milk/Yogurt:
- If using coconut milk, pour it in and stir to combine. If using yogurt, gradually add it, stirring constantly to avoid curdling.
- Let it simmer for a few minutes until the sauce thickens slightly.
- Cook the Fish:
- Gently add the marinated fish fillets to the pan. Cover and cook on low heat for about 10-15 minutes, or until the fish is cooked through and flakes easily.
- Garnish and Serve:
- Taste and adjust seasoning. Garnish with fresh cilantro before serving.
- Serve hot with steamed rice or naan.
Enjoy your flavorful fish salan!
