Quick Sindhi Raswali Machi (Sindhi Fish Curry)
A Pakistani dish of fish, tomatoes and green chilies, seasoned with ginger and cardamom and steamed. It comes to the table with steamed white basmati rice.
30 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Cut the fish into 5-6 pieces. Apply 2 tsps of salt on it. Now wash the fish in water and keep aside.
- 2
Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside. Heat oil in a large non-stick skillet.
- 3
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.
- 4
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.
- 5
Mix well. Add the fish pieces. Cook for 3-4 minutes on medium flame. Serve hot with steamed white Basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
