Entree: Pakistan – Coastal Pakistan – مچھلی کا سالن ➤ Machhli ka Saalan (Spiced curried fish in a tangy aromatic gravy typical of Pakistan's coastal kitchens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fish steaks, approx. 6 oz (170 g) each (firm white fish such as kingfish, pomfret, or cod) (such as cod)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 large onion, finely chopped, about 1 cup (150 g)
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger paste or grated fresh ginger
- 2 medium tomatoes, chopped, about 1 1/2 cups (375 g)
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) turmeric powder
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder, adjust to heat preference
- 1/2 tsp (1 g) garam masala (optional)
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water OR 2 tbsp (30 ml) lemon juice
- 1/2 cup (120 ml) water
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves) for garnish
- 1 tbsp (15 ml) lemon juice, extra for finishing (optional)

Show original ingredient measurements

- 4 fish steaks, approx. 6 oz (170 g) each (firm white fish such as kingfish, pomfret, or cod) (such as cod)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 large onion, finely chopped, about 1 cup (150 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger paste or grated fresh ginger
- 2 medium tomatoes, chopped, about 1 1/2 cups (375 g)
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) turmeric powder
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder, adjust to heat preference
- 1/2 tsp (1 g) garam masala (optional)
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water OR 2 tbsp (30 ml) lemon juice
- 1/2 cup (120 ml) water
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves) for garnish
- 1 tbsp (15 ml) lemon juice, extra for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse fish steaks and pat dry; lightly salt and set aside. If using tamarind, dissolve 1 tbsp (15 ml) tamarind paste in 1/4 cup (60 ml) warm water and set aside.
2. Heat the oil in a wide, heavy skillet over medium heat. Add cumin seeds and fry until they sizzle and become aromatic, about 20–30 seconds.
3. Add the chopped onion and sauté until golden brown, 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until raw aroma fades.
4. Stir in chopped tomatoes and green chilies; cook down 6–8 minutes until tomatoes break down and oil starts to separate. Add turmeric, ground coriander, ground cumin, and red chili powder; cook 1–2 minutes to bloom the spices.
5. Pour in 1/2 cup (120 ml) water and the tamarind-water (or 2 tbsp (30 ml) lemon juice) and bring the gravy to a gentle simmer. Adjust salt.
6. Gently slide the fish steaks into the simmering gravy, spoon a little sauce over each piece, cover, and simmer on low for 8–10 minutes until fish is cooked through and flakes easily. Avoid excessive stirring to keep steaks intact.
7. Sprinkle garam masala if using, finish with 1 tbsp (15 ml) lemon juice if desired, and simmer 1 more minute.
8. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.

1. Rinse fish steaks and pat dry; lightly salt and set aside. If using tamarind, dissolve 1 tbsp (15 ml) tamarind paste in 1/4 cup (60 ml) warm water and set aside.
2. Heat the oil in a wide, heavy skillet over medium heat. Add cumin seeds and fry until they sizzle and become aromatic, about 20–30 seconds.
3. Add the chopped onion and sauté until golden brown, 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until raw aroma fades.
4. Stir in chopped tomatoes and green chilies; cook down 6–8 minutes until tomatoes break down and oil starts to separate. Add turmeric, ground coriander, ground cumin, and red chili powder; cook 1–2 minutes to bloom the spices.
5. Pour in 1/2 cup (120 ml) water and the tamarind-water (or 2 tbsp/30 ml lemon juice) and bring the gravy to a gentle simmer. Adjust salt.
6. Gently slide the fish steaks into the simmering gravy, spoon a little sauce over each piece, cover, and simmer on low for 8–10 minutes until fish is cooked through and flakes easily. Avoid excessive stirring to keep steaks intact.
7. Sprinkle garam masala if using, finish with 1 tbsp (15 ml) lemon juice if desired, and simmer 1 more minute.
8. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.