Sindhi Fish Food

QUICK SINDHI RASWALI MACHI ( SINDHI FISH CURRY)

Steps:

• Cut the fish into 5-6 pieces.
• Apply 2 tsps of salt on it.
• Now wash the fish in water and keep aside.
• Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside.
• Heat oil in a large non-stick skillet.
• Add the bay leaf, green cardamoms, garlic flakes and the paste.
• Stir well.
• Cook on medium flame till the oil starts leaving the sides of the pan.
• Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired.
• Mix well.
• Add the fish pieces.
• Cook for 3-4 minutes on medium flame.
• Serve hot with steamed white Basmati rice.

SINDHI FISH

Steps:

• Cut fish in 4 equal parts.
• Grind onion, ginger, garlic, corriander, mint, chillies and tamarind to a paste.
• Mix spices and ground paste into beaten curds.
• Apply this mixture thickly over the fish.
• Melt oil in a frying pan.
• Place slices of fish on the frying pan and cook on medium flame till fish is cooked and is soft and golden.
• Serve hot.

SINDHI DRY MASALA FISH/SINDHI SUKHI MACHI

Steps:

• Cut the fish into big pieces, wash thoroughly.
• In a bowl, add the chili powder, turmeric powder, ginger and garlic paste, cumin seeds powder and salt, mix thoroughly. Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
• Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder. Keep marinated for 10 to 15 minutes.
• Heat 2 and 1/2 tbsp of oil in a non stick skillet, shallow fry the fish pieces till it turns a medium golden brown color on both the sides, keep aside.
• In the same skillet, heat 2 tbsp of oil, add the chopped onion and fry till translucent, add the rest of the masala paste along with fish masala /garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish. Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring. Lastly, slide in the fish pieces , and let cook covered for another 5 minutes on medium heat until all the flavors blend well. Remove skillet off the heat.
• To temper, heat a little oil, add the curry leaves and chopped green chilies. Add the tempering to the fish masala, serve hot with rice/chapatis.