Fish Haldoni Recipe | Kokni Fish Curry Recipe | Machli Ka Salan Recipe

There were so many requests in our Facebook page inbox for this particular recipe. And though this fish curry is a kind of every day affair at my place I was just too lazy to post the recipe. (Procrastination! 😣😑)
This kokni style fish curry or haldoni is a red chili and tomato based tangy curry with a little too much if oil and pleasantly dominant garlic flavour. Though it looks hot and fiery but the ingredients blend so well that the resulting dish is a tangy soup that can go just fine with plain cooked rice. But wait, let me tell you one thing that
every household has their own taste and spice level preference and I have had really hot and somewhat thick fish ka salan at some of my relative's. Some people replace amboshi (dried raw mango) with tamarind and some people prefer kokum while other skip all these and prefer a less tangy and hot haldoni. Curry leaves and slit green chilies and coriander leaves can be added to get enhanced flavours with pleasant aroma.

How to Make Fish Haldoni | Kokni Fish Curry Recipe | Machli Ka Salan Recipe

Ingredients:

• 1/2 kg fish (any type of fish would do)
• 2 large ripen tomatoes
• 4-5 cloves of garlic
• 3 tablespoons of cooking oil
• 1 teaspoon salt
• 3 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• A handful of chopped coriander leaves
• 6-8 curry leaves
• 2-3 green chillies (optional, I avoid)
• Water as required

Method:

1. Take a clean, wide pot. Add minced garlic and tomatoes. Purree the tomatoes using hand blender.

2. Add oil, salt, turmeric and red chilli powder. Mix well and add water to adjust the consistency and then place on fire. Let it boil for sometime and then simmer for about five minutes. Make sure all the are smell is gone by now.

3. Now add washed and cleaned fish and cook covered till fish is done. Add dried raw mango, curry leaves, coriander leaves and green chillies 2 minutes before turning off the flame. Keep is covered after turning off the flame, for some time. Serve with dal khichdi or methi khichdi or even plain cooked rice.