Name: Alu Macchi ka Salan recipe by Ipsita Pal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 5 large slices of Catla fish (Any firm bodied fish will do); 4 tbsp Garlic paste; 1 tsp Chilli powder; 1 tsp Lime juice; 1 tbsp Ginger paste; 2 tsp Turmeric powder; 200 gms Curd at room temperature; 2 medium sized Potatoes cut into cubes; 1 tbsp Fenugreek leaf powder (kasuri methi); 1/2 tsp Sugar; Salt to taste; 6-8 tbsp mustard oil

Ingredients Serving: 5

5 large slices of Catla fish (Any firm bodied fish will do)
4 tbsp Garlic paste
1 tsp Chilli powder
1 tsp Lime juice
1 tbsp Ginger paste
2 tsp Turmeric powder
200 gms Curd at room temperature
2 medium sized Potatoes cut into cubes
1 tbsp Fenugreek leaf powder (kasuri methi)
1/2 tsp Sugar
Salt to taste
6-8 tbsp mustard oil

Instructions

Rub salt over the fish pieces and keep them aside for 10 minutes.
Mix 1 tsp garlic paste, red chili powder, lime juice and rub it over the fish. Set this aside for around an hour.
Heat the mustard oil in a wok and fry the fishes until golden on both sides. Keep the fish aside.
Now fry the cubed potatoes until light golden in the same oil and keep aside.
In the same oil, add the remaining garlic paste, ginger paste and water from the fish marinade and fry for 1 minute.
Add the turmeric powder and turn off the heat to let the mixture cool for 10 minutes.
Beat the curd well and add it into the mixture when its cool. Stir well so that the curd is incorporated well into the masala mixture.
Get this mixture back on a medium flame and add the potatoes and sugar. Stir well.
Pour in 200 ml of warm water and let it boil until the potatoes are soft. (This should take around 7-8 minutes.)
Add the fish pieces and let it simmer for another 5 minutes.
Finally add the fenugreek leaf powder and serve it with hot rice and loads of love.

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