Sindhi Fish Curry

Sindhi Fish Curry

Sindhi Fish Curry

River or coastal fish in a tamarind-forward Sindhi gravy — onion-tomato masala fried in oil with ginger, garlic, and a generous amount of coriander powder and red chilli, sharpened with tamarind pulp and a piece of raw mango for double sourness. The fish is fried first to seal the exterior, then added to the gravy to finish cooking and absorb the sour-spiced flavour. The Sindhi community's fish tradition reflects their historical origins on the banks of the Indus; freshwater fish preparations from pre-partition Sindh have been adapted to use readily available Indian river and sea fish. Eaten with steamed rice or bhuga chawal.

Cuisines

Sindhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

300 grams fish fillets (preferably pomfret or any firm white fish)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 tablespoons tamarind paste
2 cups water
1 large onion, finely chopped
2 medium tomatoes, pureed
1 inch ginger, grated
4 cloves garlic, minced
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Clean and pat dry the fish fillets. Marinate them with a pinch of turmeric and salt. Set aside for 10 minutes.
  2. 2 Heat mustard oil in a pan until it starts to smoke. Reduce the heat and add cumin seeds, fenugreek seeds, and mustard seeds. Allow them to splutter.
  3. 3 Add the chopped onions and sauté until they turn golden brown.
  4. 4 Stir in the ginger and garlic, and sauté for another minute until the raw smell disappears.
  5. 5 Add the pureed tomatoes and cook until the oil separates from the mixture.
  6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
  7. 7 Add water and tamarind paste, and bring the mixture to a boil.
  8. 8 Gently place the marinated fish fillets into the curry. Cover and let it simmer on low heat for 10-12 minutes or until the fish is cooked through.
  9. 9 Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Tips

For an authentic taste, use mustard oil and adjust the tamarind paste according to your taste preference.