Sindhi machi (fish) curry
Sindhi fish (machi) curry is also known as raswali machi. Sindhi machi curry is very easy to prepare and onions are not used in this curry. This curry is entirely different from my other fish curries. The blend of tomatoes and coriander leaves along with spices has given a lot of flavour and taste to the curry. I have used pomfret fish steaks to make this delicious Sindhi fish curry.
Preparation time: 5 mins
Cooking time: 25 mins
Serves: 2 to 3
- Pompfret fish – 500 to 600 gms or 1 medium size fish
- Tomatoes (big) – 3
- Coriander leaves – 1/2 cup
- Green chillies – 3
- Oil – 5 tbsp or more
- Green cardamom – 6
- Bay leaves – 3
- Ginger and garlic paste - 1 1/2 tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tbsp
- Salt - as per taste
- Turmeric powder – 1/4 tsp
- Kasoori methi (crushed) – 1 1/2 to 2 tsp
- Water – 1/2 cup or more
- Grind tomatoes, green chillies and coriander leaves to a fine paste. Water can be added, if required.
- Preheat a vessel and add oil. When it gets warm add green cardamom and bay leaf. Saute for a few seconds.
- Add the ground paste and mix well. Cook for 3 to 4 mins. Add all the spice powders, kasoori methi and salt. Mix well.
- Add the water required for the curry. Close the lid and cook for 5 mins.
- Cook the curry until the oil separates. Stir occasionally.
- Add the fish pieces. Mix well and close the lid.
- Cook for 10 to 12 mins on a medium flame or until the fish pieces are cooked well and the oil has separated from the curry.
- Occasionally shake or swirl the vessel instead of using a spoon to stir.
- Close the lid and simmer for about 10 mins. Then switch off and let it rest for a while.
- Serve with plain rice/jeera rice/roti/naan.
- Add chillies as per its spiciness.
- If you want more gravy, use more tomatoes.
- Crush or rub the kasoori methi (dry fenugreek leaves) in between the palms before adding to the gravy. This releases the flavour and aroma.
- If the gravy is very thick, add a little water and cook.
- You can use boneless fillets too.