Sindhi Fish Curry Recipe

Wash the fish, pat dry and rub with the salt, turmeric and red chilli from the fish group. Leave it to sit.

⏱ 15 min

Heat the oil in a wide, shallow pot on medium-high heat and fry the fish a few pieces at a time until lightly golden on both sides. Set aside and leave about 5 tbsp of oil in the pot.

⏱ 6 min

In the same oil add the fenugreek seeds, cumin, dry red chillies and curry leaves. Let them crackle for a few seconds; do not let the fenugreek go dark or it turns bitter.

Add the onion and fry until golden, then add the ginger-garlic paste and fry for a minute.

⏱ 7 min

Add the tomatoes, salt, red chilli powder, turmeric and coriander powder. Bhuno until the tomatoes melt and the oil separates.

⏱ 8 min

Stir in the tamarind pulp and hot water and simmer so the gravy comes together and loses its raw sourness.

⏱ 5 min

Lay the fish in the gravy in one layer and spoon the gravy over. Add the green chillies, cover and simmer on low heat without stirring.

⏱ 8 min

Scatter plenty of coriander, shake the pot gently and serve.