Sindhi machi (fish) curry
Sindhi cuisine is as varied as its people: from the hot spicy dishes of the south, to the dairy-based dishes of the north. The peculiar thing about dishes of the Sindhi cuisine is that they are often based on fish or meat that is cooked in Sindhi style. You will find recipes of this kind throughout the book; this one is simple to make and is a perfect example of the special dishes of the Sindhi cuisine.
Most of the time, I think of chicken curry as the quintessential Indian curry, and I don’t think there is any other curry that can rival it as a national favourite. It’s one of those dishes that one either loves or hates, and I, for one, love it. So it was with great glee that I prepared this fish curry because I have never cooked it before. My husband was skeptical, but to my surprise, the fish curry turned out to be very good.
Sindhi machi (fish) curry is a thin curry made with mustard seeds, fenugreek seeds, dried chillies, onions, garlic, tomatoes and turmeric. It tastes great with plain steamed rice.
Raswali machi is another name for Sindhi fish (machi) curry. Sindhi machi curry is extremely simple to make and does not include onions. This curry is unlike any of the others I’ve made with fish. The curry has a lot of flavor and taste thanks to the combination of tomatoes and coriander leaves, as well as spices. This wonderful Sindhi fish curry was made using pomfret fish steaks.
Time to prepare: 5 minutes
Time to cook: 25 minutes
2 to 3 people
- 500–600 gms pompfret fish or 1 medium-sized fish
- 3 tomatoes (large)
- 1/2 cup coriander leaves
- 3 green chillies
- 5 tbsp. or more of oil
- 6 green cardamoms
- 3 bay leaves
- 1 1/2 teaspoons ginger and garlic paste
- 1 teaspoon chili powder
- 1 tbsp coriander powder
- a pinch of salt (to taste)
- 1/4 teaspoon turmeric powder
- 1 1/2 to 2 teaspoons kasoori methi (crushed)
- 1/2 cup or more of water
- To make a fine paste, combine tomatoes, green chilies, and coriander leaves. If necessary, water may be added.
- Add oil to a pot that has been preheated. Add the green cardamom and bay leaf after it has warmed up. Saute for a couple of minutes.
- Mix in the crushed paste well. Cook for 3–4 minutes. Combine all of the spice powders, kasoori methi, and salt in a mixing bowl. Mix thoroughly.
- Pour in the water needed for the curry. Cook for 5 minutes with the lid closed.
- Cook until the oil separates from the curry. Stir once in a while.
- Place the fish pieces on top. Close the lid after thoroughly mixing.
- Cook over a medium heat for 10 to 12 minutes, or until the fish pieces are cooked through and the oil has separated from the curry.
- Instead of stirring with a spoon, sometimes shake or swirl the jar.
- Simmer for approximately 10 minutes with the lid closed. Then turn it off and let it alone for a bit.
- Serve with plain rice, jeera rice, roti, or naan.
- Chilies should be added according to the desired level of spiciness.
- Use additional tomatoes if you want more gravy.
- Before adding the kasoori methi (dry fenugreek leaves) to the stew, crush or massage them between your hands. This allows the flavor and fragrance to emerge.
- If the gravy is too thick, thin it up with a little water and continue to simmer.
- Boneless fillets may also be used.
The curry I make today is very simple. It is a mild white chicken curry, with some homemade yogurt on the side to cool you down. The tomatoes and green chillies add a little spice to the dish, while the fish and yogurt bring a sour taste to balance the curry. It is very healthy and easy to make, and also very tasty.. Read more about pakistani fish curry recipe and let us know what you think.