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