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

Ingredients :

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