Entree: Pakistan – Sindh – سنڌي مڇي جو سالن ➤ Sindhi machhi jo saalan (Spicy tamarind-and-tomato fish curry from Sindh)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 1.5 lb (680 g) firm white fish fillets (e.g., pomfret, croaker), cut into 1–2 inch pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) mustard oil or additional vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 ml) tamarind pulp (20 g tamarind soaked and strained)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) red chili powder or to taste
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 1 tsp (6 g) salt or to taste
- 1 tsp (4 g) sugar or jaggery (optional, balances tamarind)
- 2–3 green chilies, slit lengthwise
- 1/2 cup (120 ml) water or fish stock (additional as needed)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice, or to taste
Instructions
1. Heat vegetable oil and mustard oil in a heavy skillet over medium heat. Add mustard seeds and fenugreek seeds; when they begin to pop (about 30 seconds), add sliced onion and sauté until golden brown, 6–8 minutes.
2. Add ginger and garlic paste and cook 1–2 minutes until fragrant. Stir in turmeric, coriander, cumin, and red chili powder and cook 30–45 seconds to bloom the spices.
3. Add chopped tomatoes (or crushed tomatoes) and cook 6–8 minutes until they break down and oil separates slightly. Stir in tamarind pulp, sugar, and salt; adjust consistency with 1/2 cup (120 ml) water or fish stock and simmer 3–4 minutes.
4. Gently add fish pieces in a single layer and scatter slit green chilies around them. Spoon sauce over the fish, cover, and simmer gently 6–10 minutes until fish is cooked through and flakes easily.
5. Taste and adjust salt, tamarind, or sugar. Finish with lemon juice and sprinkle chopped cilantro just before serving. Serve hot with steamed rice or flatbread.
