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A classic Sindhi fish curry where tender fish pieces are simmered in a flavourful base of onions, tomatoes, and fresh herbs. This semi-dry preparation is wonderfully aromatic and pairs perfectly with steamed rice or phulkas.
For 4 servings
Marinate the Fish
Prepare the Masala Base
Cook Tomatoes and Spices
A classic Sindhi fish curry where tender fish pieces are simmered in a flavourful base of onions, tomatoes, and fresh herbs. This semi-dry preparation is wonderfully aromatic and pairs perfectly with steamed rice or phulkas.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 319.86 calories per serving with 32.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Fish
Garnish and Serve
This recipe works well with other firm-fleshed fish like Pomfret, Rohu, or even boneless fish fillets like Basa or Tilapia. Adjust cooking time accordingly for fillets.
Some variations include adding a few peeled and cubed potatoes or drumsticks to the masala before adding the fish. Cook them until partially done before adding the fish.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain function and are known to reduce inflammation and lower the risk of heart disease.
Fish provides high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The spices used, such as turmeric (with its active compound curcumin), ginger, and garlic, have anti-inflammatory and antibacterial properties that help strengthen the immune system.
Tomatoes are rich in lycopene, and onions contain quercetin, both powerful antioxidants that help protect your cells from damage by free radicals.
One serving of Seyal Macchi contains approximately 350-400 calories, depending on the type of fish and amount of oil used. It's a balanced main course dish.
Yes, Seyal Macchi is a healthy dish. It is rich in lean protein and omega-3 fatty acids from the fish, which are excellent for heart and brain health. The use of fresh ingredients like onions, tomatoes, and spices adds vitamins and antioxidants.
Traditionally, firm, white-fleshed fish are used. Kingfish (Surmai) and Pomfret are excellent choices as they hold their shape well. You can also use Rohu or Catla.
To prevent the fish from breaking, avoid stirring it with a spatula after adding it to the pan. Instead, gently swirl the pan to mix the curry. Also, ensure you don't overcook the fish.
Seyal Macchi is traditionally a semi-dry dish where the masala coats the fish. However, if you prefer more gravy, you can increase the amount of water to 3/4 or 1 cup. Adjust the salt and spices accordingly.
Store leftover Seyal Macchi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until just heated through to avoid overcooking the fish.
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