Sindhi Fish Curry

Prepare Tamarind Pulp

• Soak tamarind in warm water and extract the pulp. Set it aside.

Marinate the Fish

• Rub the fish fillets with turmeric powder and salt. Let them marinate while you prepare the curry.

Temper Mustard Oil

• In a pan, heat mustard oil until it reaches smoking point. Allow it to cool slightly to reduce pungency.

Tempering with Seeds

• Add finely sliced onions to the pan. Sauté until they turn golden brown.

Add Ginger-Garlic Paste

• Add ginger-garlic paste to the pan. Cook until the raw smell disappears.

Spice it Up

• Sprinkle coriander powder, cumin powder, red chilli powder, and turmeric powder. Mix well to form a fragrant masala base.

Pour Tomato Puree

• Pour tomato puree into the pan. Cook until the oil separates from the masala.

Add Tamarind Pulp and Green Chilies

• Pour in the tamarind pulp, adjusting the quantity to your taste preference. Add slit green chilies for a subtle heat.

Cook the Fish

• Gently place the marinated fish pieces into the simmering curry. Coat them with the flavorful masala.

Simmer and Garnish

• Let the Sindhi Fish Curry simmer on low heat until the fish is cooked through and the curry achieves a rich consistency.
• Garnish with fresh coriander leaves

Serve Hot

• Allow the Sindhi Fish Curry to sit for a few minutes before serving.
• Serve hot with steamed rice or Sindhi-style bhuga chawal.

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