Name: Seyal Machhi recipe by Sindhi Kitchen - Roli Books at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: Fish (Rahu or Singhara) 400 gm; For the Sauce:; Green coriander (hara dhaniya) 4 cups/100 gm; Garlic (lasan) flakes 10; Ginger (adrak) 1” piece; Onion, medium-sized 50 gm; Ripe tomatoes 200 gm; Green chillies 4; Vegetable oil 3 tbsp / 45 ml; Cumin (jeera) seeds ½ tsp / 1 gm; Red chilli powder 1 tsp/ 3 gm; Turmeric (haldi) powder ½ tsp/ 1½ gm; Coriander (dhaniya) powder 2 tsp/ 6 gm; Salt to taste

Ingredients Serving: 8

Fish (Rahu or Singhara) 400 gm
For the Sauce:
Green coriander (hara dhaniya) 4 cups/100 gm
Garlic (lasan) flakes 10
Ginger (adrak) 1” piece
Onion, medium-sized 50 gm
Ripe tomatoes 200 gm
Green chillies 4
Vegetable oil 3 tbsp / 45 ml
Cumin (jeera) seeds ½ tsp / 1 gm
Red chilli powder 1 tsp/ 3 gm
Turmeric (haldi) powder ½ tsp/ 1½ gm
Coriander (dhaniya) powder 2 tsp/ 6 gm
Salt to taste

Instructions

Wash the fish under running water, pat-dry with a paper towel and smear with ½ tsp salt all over. Keep aside for 15 minutes.
For the sauce, grind together all the ingredients mentioned into a fine paste.
Heat the oil in a wok (kadhai) and add the cumin seeds.
When the seeds begin to crackle, reduce heat and add red chilli powder, turmeric powder, coriander powder, salt, and the ground paste. Stir-fry for a minute and cook covered on low heat.
Put the salted fish pieces in the sauce and stir for a couple of minutes.
Add ½ cup water and cook on low heat till the fish is cooked.
Serve hot with steamed rice or dhodho.

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