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Purvanchal machhli ka salan

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River fish cooked in a sharp mustard-oil gravy with onion, garlic and spices, eaten with rice in eastern UP.

Region: Eastern Uttar Pradesh (Gorakhpur, Ballia, Varanasi and the Ganga–Ghaghra belt)Occasion: Lunch; rainy season and winterTime: 45 minServes: 4Non-vegetarian

Ingredients

  • 500 g river fish steaks such as rohu
  • 1 tsp turmeric, 1 tsp salt (for marinating)
  • 4 tbsp mustard oil
  • 2 onions, ground to paste
  • 1 tbsp garlic paste, 1 tsp ginger paste
  • 2 tomatoes, puréed
  • 1 tsp red chilli powder, 2 tsp coriander powder, 1 tsp cumin powder
  • 1 tsp mustard seeds ground with 2 green chillies (optional)
  • Salt, coriander leaves

Method

  1. Rub the fish with turmeric and salt and leave for 15 minutes.
  2. Heat mustard oil until it smokes, then fry the fish lightly on both sides. Remove.
  3. In the same oil fry the onion paste golden, then add ginger and garlic.
  4. Add the powdered spices with a splash of water and cook until the oil separates. Add the tomato and mustard paste.
  5. Pour in 2 cups water, bring to a boil and slip in the fish. Simmer gently for 8–10 minutes without stirring much.
  6. Garnish with coriander and serve with plain rice.

History

Rivers such as the Ganga, Ghaghra and Gomti and many ponds give eastern UP a long tradition of fish cooking in mustard oil.

Significance

Fish curry with rice is a common Sunday meal in Purvanchal households that eat non-vegetarian food.

Sources