That first tear of chapati (flatbread), that first swoop through the curry, that first morsel of glistening fish with a scatter of cilantro as it gets scooped up into your mouth, that is a moment I look forward to every time I make this fish salan. I love the subtle notes of the golden onion, the lone tomato, and the moderate amount of fenugreek. The whole spices are there, but less aggressively so resulting in a curry that seems so perfect for this time of the year.
I didn’t grow up eating a lot of fish, not unless you count fish fingers as fish. It is only in recent years that I have started to cook it for a household that can’t live on chicken breasts alone and discovered how much I truly enjoy it’s delicacy. It is also an added bonus that once you’ve developed the curry part, the actual fish takes only minutes to cook meaning you could make the masala, set it aside and when you’re ready to eat it add the fish and finish the cooking.
My sister in law suggested adding fenugreek earlier in the cooking process and I find it works well, the flavor of the fenugreek seems to permeate the curry and the fish in a way my usual ‘last five minutes’ addition doesn’t. If you really enjoy the flavor of fenugreek you could easily double it here. If you are not a fan then leave it out and this will still be yummy.