C46 Macchli Zul (Salmon)

This is a close representation of a restaurant curry for which I use frozen salmon for convenience. Macchli means 'fish' and Zul or Jhol means a 'thinnish' sauce. It is a lightly spiced curry with sliced onions cooked in a tangy tomato sauce with prawns.


For 1 Continued...
2 tbspn oil ¼ tspn ground cumin
25 gm onions (prepared weight) ¼ tspn black onion seeds
½ tspn ginger (chopped) 150 ml tinned chopped tomatoes
½ tspn garlic (crushed) 1 portion pre-cooked salmon
¾ tspn tandoori masala spice mix (see note 1) 6 - 10 pre-cooked prawns
½ tspn paprika 300 ml c46 curry base sauce (see note 2)
¼ tspn ground coriander ¼ tspn salt
  1 tbspn tamarind juice (see note 3)


Cooking - approx 8 min

  1. Over a medium flame heat the oil and fry the onions, stirring regularly, for 2 min.
  2. Stir in the ginger and garlic a cook, stirring, for about 15 seconds.
  3. Stir in the tandoori masala, paprika, ground coriander, ground cumin and black onion seeds and cook, stirring, for about 30 seconds.
  4. Add the chopped tomato and cook, stirring, for 1 min.
  5. Add the pre-cooked salmon, pre-cooked prawns, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding a little c46 base sauce as needed to maintain a thin sauce.
  6. Stir in the tamarind juice and cook, stirring occasionally, for 1 min.


  1. Serve with rice and garnish with a little freshly chopped coriander.


(1) Tandoori masala spice mix can be purchased at some supermarkets or any Asian outlet.
(2) Dilute the 300 ml of c46 base sauce with 100 ml of water and heat before use - only about ½ of this will be used.
(3) Tamarind block can be purchased at some supermarkets and any Asian outlet.
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The main ingredients
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The finished meal

Tandoori Masala
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