Sindhi fish curry is entirely different from other curries. This fish curry is full of good aroma and good taste. The Sindhi fish curry is also called as raswali machi. I have never tried Sindhi fish curry before but I wanted to try it as I love trying new things. In this fish curry there is no need to add even onions. When I made this fish curry, it was full of aroma and the curry tasted too good. It is so easy to make and requires very few ingredients. I have used pomfret fish to make this tasty Sindhi fish curry.
Ingredients
- Pompfret fish – 500 to 600 gms or 1 medium size fish For paste
- Tomatoes (big) – 3
- Coriander leaves – 1/2 cup
- Green chillies – 5 For gravy
- Oil – 5 tbsp or more
- Green cardamom – 6
- Bay leaves – 3
- Ginger and garlic paste – 1 1/2 tsp
- Chilli powder – 1 1/2 tsp
- Coriander powder – 1 1/2 tbsp
- Salt – as per taste
- Turmeric powder – 1/4 tsp
- Kasoori methi (crushed) – 1 tsp or more
- Water – 1/2 cup or more
Method
- Grind all the ingredients to a fine paste, can add water if required.
- Take a vessel, add oil, when it gets warm add green cardamom, bay leaf, and roast for few seconds, till they are roasted.
- Add the ground paste and mix well for 1 to 2 mins, then add all the spice powders, kasoori methi and salt. Mix well.
- Add the required water for the gravy and add fish pieces one by one, and close the lid.
- Cook the fish till it is cooked and the gravy is cooked well, it will take 15 to 20 mins.
- In between stir the gravy well.
- When the gravy starts leaving oil then the gravy is cooked.
- Now simmer it for 5 to 10min and switch it off. Let it rest for a while.
- This curry is full of aroma and good taste, can serve it with jeera rice or roti or plain rice.
- Can see in the picture, the curry is well blended with the fish.
Notes
- If you want more gravy can use more tomatoes.
- I have used handful of coriander leves, which is chopped roughly.
- Can add a pinch kasoori methi at last when simmering, taste and then add as it should not become more.
- I crushed the kasoori methi in my hand then added to the gravy.
- If the gravy is very thick can add little water and cook it.
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