Fish Salan

Name: Fish Salan
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp gram flour/besan; fresh coriander/cilantro leaves, to garnish; 100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil, plus 2 tbsp; pinch of salt; 1 tsp ground coriander; 100 g/3½ oz onion, chopped; 100 ml/3½ fl oz/scant ½ cup water, or as needed; 2 dried red chillies; ½ tsp ground turmeric; 1 tbsp rice flour; 1 tbsp finely chopped green chilli; 1 tbsp finely chopped fresh root ginger; 1 tsp Kashmiri chilli powder; ½ tsp Kashmiri chilli powder; ¼ tsp Garam Masala (store-bought); 1 tsp fenugreek seeds; 1 tsp cumin seeds; 1 tbsp plain yogurt; 1 tsp Ginger-Garlic Paste; 150 g/5 oz tomatoes, chopped; ½ tsp garlic paste; ½ tsp Garam Masala (store-bought); 500 g/1 lb 2 oz cod, stone bass or other white fish, cut into about 8 large chunks; 1 tsp white vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This home-style fish curry is from the small villages of Uttar Pradesh. Most villagers make it with local fish and very limited ingredients. You can blend the spice paste in a pestle and mortar, as they would have done it traditionally, but these days a high-speed food processor will do the job in minutes. This is a very simple and easy to make recipe.

Ingredients

Asia
India
Uttar Pradesh
Fish course
Pescatarian

Ingredients

Method