Sindhi Fish curry recipe| Fish in green gravy| How to make Sindhi style Fish curry| Fish curry in sindhi style
Sindhi Fish curry recipe prepared in green gravy, is an authentic dish from Sindhi cuisine, which is almost oil free. We call it ras vari macchi, means fish in gravy.
This fish curry recipe is very quick and easy to make and loved by my family. Many Sindhi’s call it saye masale vari macchi as It’s prepared using lots of green herbs.
My Mom’s recipe and My MIL’s recipe :
The recipe which I am sharing today is blend of both recipes. A bit from my Mom’s and bit from my MIL’s makes it a for a perfect and tasty gravy which my folks love.
At my Mom’s place Weekend was always an elaborate lunch affair for us all. Sunday was enjoyed relishing non-veg food.
Every Sunday My Father used to go early in the morning to market to buy a non veg of a different kind every time.
Sometimes it’s a Mutton or somedays he used to fetch us chicken, prawns or fish.
The only difference in the basic recipe of making fish is, my Mom didn’t use onions to make gravy but my MIL did.
What type of fish can be used to make this recipe
We love to eat surmai or king fish or seer fish, Rawas/Salmon most of the times. However you may use Rohu, Basa or pomfret too.
Green gravy or sao masalo a very versatile gravy :
Green masala which is prepared using herbs, is known as sao masalo due to its green colour. This fish tastes very good when fresh green garlic is used to prepare this curry.
Similarly, the recipe of green masala can be used as a base for a lot of the other preparations such as Bharvaan Tinde/stuffed Apple gourd or Bindi/Lady finger.
Sindhi fish curry recipe is our favourite lunch on Sunday’s with hot chapatis or yellow methi Pulao/rice.
Here is the list of my other Sindhi style recipes. Please give a try.
Prep time 15 min
Cook time 10 min
Serves 4 People
STEPS
Clean wash pieces of surmai/king fish which are cut into thick pieces. Apply some salt, turmeric powder, red chilli powder, coriander powder for an hour and set aside.
Put a tsp oil in deep non stick pan and shallow fry previously marinated fish pieces. Once done on down side flip it and cook it on the other side as well.
Once done remove these shallow fried fish pieces and keep aside.
To make green masala
Meanwhile in a mixer jar add hara dhania(fresh coriander), green part of spring onions and fresh/dry garlic. Grind into coarse paste.
The spring onion and fresh green garlic is optional as this is only available during winter season.
To make fish curry:
In a pan put 1 tsp oil, which is completely optional. You may avoid it too. Add above mentioned hara dhania(green)paste.
Saute nicely on slow flame till water content in it dries up and paste becomes thick.
Add salt,haldi,dhania powder,red chilli powder for the part of making gravy. Saute till oil starts to come out.
Now add pureed tomatoes. Mix well. Add shallow fried fish pieces. Cover fish with green masala paste. Cover & cook for about five minutes. Then add little water to make gravy.
You can adjust quantity of water according to your need. If you wish to eat with chapatis then keep gravy thick.
Fish tastes yum with yellow methi pulao and the gravy should be thin for this.
Cover and cook for about 10 minutes. In between gently turn fish upside down to cook on both sides properly. Fish does not take more time to cook.
Now add methi leaves just before putting off the flame.
Enjoy with chapati or Pulao and onion rings and dash of lime over it.
Recipe card
- 8 pieces of Surmai/king fish
- 1 bunch Hara dhania/ coriander leaves
- 1 Spring Onion Green Part
- 1 small onion or spring onion (white part)
- 8 to 10 Garlic flakes
- Green chilli +a piece of ginger
- Salt 1 tsp
- 1 tsp coriander powder
- 2 Tomatoes pureed
- ½ tsp Turmeric powder
- 1 tsp Lalmirchi powder/Red Chilli powder
- 2 tsp oil
- Methi leaves few
- Clean wash pieces of surmai/king fish which are cut into thick pieces.
- Apply some salt, turmeric powder, red chilli powder, coriander powder for an hour and set aside.
- Put a tsp oil in deep non stick pan and shallow fry previously marinated fish pieces.
- Once done on down side flip it and cook it on the other side as well.
- Once done remove these shallow fried fish pieces and keep aside.
- To make green masala
- Meanwhile in a mixer jar add hara dhania(fresh coriander), green part of spring onions and fresh/dry garlic. Grind into coarse paste.
- The spring onion and fresh green garlic is optional as this is only available during winter season.
- To make fish curry:
- In a pan put 1 tsp oil, which is completely optional. You may avoid it too.
- Add above mentioned hara dhania(green)paste.
- Saute nicely on slow flame till water content in it dries up and paste becomes thick.
- Add salt,haldi,dhania powder,red chilli powder for the part of making gravy.
- Saute till oil starts to come out.
- Now add pureed tomatoes. Mix well.
- Add shallow fried fish pieces. Cover fish with green masala paste.
- Cover & cook for about five minutes. Then add little water to make gravy.
- You can adjust quantity of water according to your need.
- If you wish to eat with chapatis then keep gravy thick.
- Fish tastes yum with yellow methi pulao and the gravy should be thin for this.
- Cover and cook for about 10 minutes. In between gently turn fish upside down to cook on both sides properly.
- Fish does not take much time to cook.
- Now add methi leaves just before putting off the flame.
- Enjoy with chapati or Pulao and onion rings and dash of lime over it.
Happy cooking
Regards ❤️
Lata
