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