Machleeka Salan (Curried Salmon)

Ingredients

• Cut two pounds of salmon into slices one inch thick
• One teaspoonful of ground turmeric
• coriander
• red chillies
• salt
• Fry in four ounces of boiling ghee
• four ounces finely-shred onions
• a tablespoonful of tamarind juice
• two tablespoonfuls of water
• four ounces of ghee
• four inches cinnamon
• a large red chilli sliced
• a point of garlic
• a pinch of saffron
• a bay leaf
• two coriander leaves
• three cardamoms
• a little more salt

Method

1. 1

   Wash thoroughly.

2. 2

   Rub well with the mixture.

3. 3

   Lay to the one side for an hour.

4. 4

   Fry onions till nicely browned and place to the one side.

5. 5

   Wipe the pieces of fish and fry them lightly on both sides.

6. 6

   Replace the fried onions, and add the remaining ingredients.

7. 7

   Stew very slowly for half an hour.

8. 8

   There should be little or no gravy, but be careful not to char.

9. 9

   Remove the condiments and eat with bread and fish chutnies.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 133. The excerpt below is the record exactly as published.

Machleeka Salan. (Curried Salmon.) Cut two pounds of salmon into slices one inch thick : wash thoroughly. Rub well with the following mixture ; One teaspoonful each of ground turmeric, coriander, red chillies, and salt. Lay to the one side for an hour. Fry in four ounces of boiling ghee four ounces finely-shred onions ; when nicely browned place to the one side. Wipe the pieces of fish and fry them lightly on both sides. Now replace the fried onions, and add a table- spoonful of tamarind juice, two tablespoonfuls of water, four ounces of ghee, four inches cinnamon, a large red chilli sliced, a point of garlic, a pinch of saffron, a bay leaf, two coriander leaves, three cardamoms, and a little more salt

Cook this with the app: pantry check, scaling, and the assistant.