Quick Sindhi Raswali Machi Sindhi Fish Curry
Dive into the bold and aromatic flavors of Sindh with this Quick Sindhi Raswali Machi, a delectable Sindhi fish curry that’s as easy to make as it is delicious. Featuring tender fish fillets such as Kingfish, Pomfret, or Tilapia, this recipe combines earthy cumin and fenugreek seeds with a rich tomato and tamarind-based curry, creating a perfect balance of tangy and spicy notes. The addition of turmeric, red chili, and coriander powders enhances the vibrant flavors, while fresh green chilies lend a delightful kick. Ready in just 40 minutes, this one-pot wonder pairs beautifully with steamed rice or fluffy phulkas, making it an ideal choice for a weeknight dinner or a comforting homemade meal. Whether you're a fan of Sindhi cuisine or exploring it for the first time, this quick fish curry is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Fish fillets (preferably Kingfish, Pomfret, or Tilapia)
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fenugreek seeds
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Tamarind pulp
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 teaspoon Salt
- 2 small Green chilies (slit lengthwise)
Instructions
Clean the fish fillets thoroughly and pat them dry. Sprinkle a pinch of salt and allow them to marinate for about 10 minutes while you prepare the curry base.
Heat the cooking oil in a deep pan or kadhai over medium heat.
Add the cumin seeds and fenugreek seeds to the hot oil. Let them splutter and release their aroma for about 30 seconds.
Stir in the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Stir in the pureed tomatoes and cook until the oil begins to separate, about 5-7 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices into the tomato base.
Add the water and tamarind pulp, stirring to form a flavorful curry base. Bring it to a gentle boil.
Carefully slide in the fish fillets and reduce the heat to low. Cover and simmer the curry for 8-10 minutes, or until the fish is cooked through and tender.
Taste and adjust the seasoning as needed. Add the slit green chilies for extra heat, if desired.
Garnish with fresh coriander leaves before serving. Serve hot with steamed rice or phulkas for a wholesome meal.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
