Sindhi Dry Masala Fishsindhi Sukhi Machi Recipes

SINDHI DRY MASALA FISH/SINDHI SUKHI MACHI

Sindhi Dry Masala Fish/Sindhi Sukhi Machi image

Sindhi cuisine basically originated from Sindh, now located in the eastern border of Pakistan.The staple food of Sindhi household basically consists of Phulka, a wheat based flat bread and rice with a combo of dal and sabzi/fish curry.

Provided by sonalipradhan356

Categories Mashed Potatoes

Time 50m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs spanish mackerel
2 large onions or 2 cups of chopped onions
1 1/2 tablespoons chili powder, adjust heat level according to your taste
1 1/2 tablespoons garlic paste
1 tablespoon ginger paste
1/2 teaspoon turmeric powder
1 tablespoon cumin seed, roasted and powdered
1 teaspoon carom seeds or 1 teaspoon ajwain, roasted and powdered
1/2 teaspoon fish masala or 1/2 teaspoon garam masala powder
1/2 lemon, juice of
2 tablespoons tamarind pulp
salt, to taste
oil, as required
1/2 cup curry leaf
2 -3 green chilies, chopped

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.

Nutrition Facts : Calories 56.5, Fat 0.8, SaturatedFat 0.1, Sodium 46.6, Carbohydrate 12.6, Fiber 2.7, Sugar 5.5, Protein 1.9

QUICK SINDHI RASWALI MACHI ( SINDHI FISH CURRY)

Quick Sindhi Raswali Machi ( Sindhi Fish Curry) image

Make and share this Quick Sindhi Raswali Machi ( Sindhi Fish Curry) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1 pomfret fish, cut into 5 or 6 large pieces
5 tomatoes, chopped
3/4 cup cilantro
5 -6 green chilies
1 1/2 tablespoons ginger, chopped
3 tablespoons oil
1 bay leaf
4 -5 green cardamoms
10 -15 cloves garlic
1 teaspoon red chili powder
7 teaspoons salt
1/2 teaspoon turmeric powder
1 1/2 teaspoons coriander powder
1 teaspoon kasuri methi, dry
water, as required for gravy

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.

Nutrition Facts : Calories 216.4, Fat 14.5, SaturatedFat 1.9, Sodium 5461.4, Carbohydrate 21.2, Fiber 4.7, Sugar 9.5, Protein 4.5

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