How to make Sindhi Fish Curry -
Sindhis like to cook fish in plenty of oil with fresh coriander leaves and some other simple masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rawas (रावस), Oil (ऑइल)
Cuisine : Sindhi
Course : Main Course Seafood
For more recipes related to Sindhi Fish Curry checkout Fish With Pear Chutney, Coconut Rawas, Baked Fish, Sea Food Stew With Burnt Chillies And Saffron . You can also find more Main Course Seafood recipes like Kolmi No Patio- Sk Khazana Crab Curry Rawas Ambat Tikhat Tandoori Shrimps
Sindhi Fish Curry Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sindhi Fish Curry Recipe
Rawas fish darnes 4 medium
Oil 6 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Fresh coriander leaves chopped 1 cup
Garlic cloves chopped 6-8
Green chillies chopped 4-5
Fenugreek seeds (methi dana) 1/2 teaspoon
Coriander powder 1 teaspoon
Tomatoes chopped 2 medium
Lemon A few slic for garnish
Fresh coriander sprigs A few for garnish
Method
Step 1
Sprinkle two tablespoons oil, salt, and turmeric powder over the fish darnesand rub well all over the surface. Set aside to marinate for ten to fifteen minutes.
Step 2
Grind together coriander leaves, garlic, green chillies and fenugreek seeds to a smooth paste with little water.
Step 3
Heat two tablespoons oil in a non-stick pan and shallow fry the marinated fish for two to three minutes on each side. Drain on absorbent paper.
Step 4
Heat remaining oil in another non-stick pan. Add ground paste and half cup water and mix well. Cook for two minutes.
Step 5
Add coriander powder, salt and tomatoes and cook for two to three minutes.Add one cup water and mix well and let the mixture come to a boil.
Step 6
Arrange the fish on a serving plate and pour the gravy over.
Step 7
Garnish with lemon slices and coriander sprigs. Serve hot with Indian bread or steamed rice.
Nutrition Info
Calories : 1782 Kcal
Carbohydrates : 37.9 gm
Protein : 181.6 gm
Fat : 100.3 gm
Other : Iron- 18.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
