Seyal Machi with Parsi Dabroti

Instructions

1. 1

   Marinate Fish & Prepare Green Masala

   • Clean the fish steaks and pat them completely dry with a paper towel. In a bowl, marinate the fish with a pinch of turmeric powder, 1/4 tsp salt, and 1 tbsp of lemon juice. Set aside for 15-20 minutes.
   • In a blender or grinder, combine the coriander leaves, green chilies, ginger, and garlic. Add 2-3 tablespoons of water, just enough to help it grind, and blend into a smooth, thick paste. Set aside.
2. 2

   Cook the Base Masala

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the authentic Sindhi flavor.
   • Add the prepared green masala paste to the pan. Cook for 5-6 minutes, stirring continuously, until the paste darkens in color, becomes fragrant, and you see oil starting to separate from the sides.
   • Stir in the turmeric powder, coriander powder, and cumin powder. Sauté for another minute until the spices are aromatic.
3. 3

   Simmer the Gravy

   • Add the tomato puree and the remaining 1 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens considerably and oil separates from the mixture again.
   • Pour in 1 cup of warm water, stir to combine, and bring the gravy to a gentle simmer.
4. 4

   Cook the Fish

   • Gently slide the marinated fish steaks into the simmering gravy, arranging them in a single layer. Do not overcrowd the pan.
   • Reduce the heat to low, cover the pan with a lid, and let the fish cook for 8-10 minutes. The fish is cooked when it turns opaque and flakes easily when tested with a fork.
   • Do not stir the curry with a spoon as this will break the delicate fish. If needed, hold the pan by its handles and gently swirl it to move the gravy around.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and the remaining 1 tbsp of lemon juice over the curry.
   • Let the curry rest, covered, for 5-10 minutes to allow the flavors to meld.
   • Serve hot with steamed rice or Sindhi-style phulkas.