A tangy and spicy fish curry from Sindhi cuisine, featuring tender fish simmered in a flavorful tomato and tamarind gravy. It's a comforting meal, best enjoyed with a plate of hot steamed rice.
Prep15 min
Cook35 min
Servings4
Serving size: 1 cup
245cal
26gprotein
21gcarbs
8g
Ingredients
500 g Rohu Fish (cut into 1-inch thick steaks)
2 pcs Onion (medium, finely chopped)
3 pcs Tomatoes (medium, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 tbsp Besan (also known as gram flour)
0.75 tsp Turmeric Powder (divided into 1/4 tsp and 1/2 tsp)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, double-fried potato slices tossed in a tangy and spicy masala. This classic Sindhi snack is incredibly addictive and makes a perfect side dish for any meal.
About Sindhi Fish Curry, Steamed Basmati Rice and Aloo Tuk
Aromatic, protein-packed Sindhi Fish Curry with fluffy rice and crispy Aloo Tuk. A soul-satisfying meal!
This sindhi dish is perfect for lunch. With 727.3399999999999 calories and 33.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Tamarind Paste (or to taste)
4 tbsp Vegetable Oil (for shallow frying the fish)
1.5 tsp Salt (divided into 1/2 tsp and 1 tsp, or to taste)
3 cup Water
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Clean the fish steaks thoroughly and pat them completely dry with paper towels. This prevents splattering during frying.
In a bowl, gently rub the fish steaks with 1/4 tsp of turmeric powder and 1/2 tsp of salt.
Let the fish marinate for 15 minutes at room temperature.
2
Shallow-Fry the Fish
Heat 4 tbsp of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Carefully place the marinated fish steaks in the hot oil in a single layer. Do not overcrowd the pan.
Fry for 2-3 minutes on each side until they are light golden brown. The fish will not be fully cooked at this stage.
Gently remove the fried fish from the pan and set aside on a plate.
3
Prepare the Curry Base
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the finely chopped onions.
Sauté the onions on medium heat for 5-7 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Lower the heat, add the besan (gram flour), and roast for 1-2 minutes, stirring continuously, until it becomes fragrant.
4
Cook the Masala
Add the tomato puree to the pan. Stir well to combine.
Add the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
Cook this masala mixture on medium-low heat for 6-8 minutes, stirring occasionally, until the oil begins to separate from the sides of the masala.
5
Simmer the Gravy
Pour in 3 cups of water and add the tamarind paste. Stir well to dissolve the paste.
Bring the gravy to a rolling boil, then reduce the heat to low.
Let the gravy simmer for 7-10 minutes, allowing the flavors to meld and the gravy to thicken slightly.
6
Finish and Serve
Gently slide the fried fish pieces into the simmering gravy.
Cover the pan and cook on low heat for 5-7 minutes. This will cook the fish through and allow it to absorb the flavors. Avoid stirring vigorously to prevent the fish from breaking.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Red Chili Powder (adjust to spice preference)
0.25 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Chaat Masala (for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
First Fry the Potatoes
Wash and scrub the baby potatoes thoroughly. Pat them completely dry with a kitchen towel; any moisture will cause the oil to splatter.
Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of potato in; it should sizzle and rise to the surface.
Carefully add the potatoes to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 10-12 minutes, stirring occasionally, until the potatoes are cooked through and tender. You can test this by piercing one with a knife; it should go in easily.
Using a slotted spoon, remove the potatoes from the oil and place them on a plate to cool for 5-7 minutes, just until they are cool enough to handle.
2
Flatten and Second Fry
Take each warm potato and place it on a flat surface like a cutting board.
Gently press down with the base of a small bowl or your palm to flatten it into a thick disc, about 1/2-inch thick. Be careful not to mash it completely.
Increase the heat of the oil to medium-high.
Carefully slide the flattened potatoes back into the hot oil, again frying in batches to maintain the oil temperature.
