indianMediumnon vegetariangluten freedairy freenut free

Seyal Machhi

Name: Seyal Machhi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g fish (firm fish steaks or fillets, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (slit); 1 tbsp tamarind (soaked in warm water and pulp extracted); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp salt; 2 tbsp oil; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

A gently spiced fish curry from Sindhi kitchens, Seyal Machhi pairs tender pieces of fish with onions, tomatoes, and a light tang from tamarind. It is comforting, homestyle, and especially good with plain rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

378 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the fish and tamarind.
1.Wash the fish pieces and pat them dry well.
2.Soak the tamarind in a little warm water for 15 minutes.
3.Squeeze and strain the pulp, then keep it aside.
TIPDry fish pieces hold together better in the pan and do not splutter as much.
fry · ~4 min
Lightly fry the fish.
Heat 1 tbsp oil in a wide pan over medium heat. Add the fish pieces and cook lightly for 1 to 2 minutes per side, just until the surface firms up. Remove gently to a plate.
TIPDo not fully cook the fish here; it will finish in the gravy and stay tender.
saute · ~8 min
Cook the onion base.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add sliced onion and cook until soft and light golden, 5 to 7 minutes.
4.Add ginger, garlic, and green chili, then sauté for 1 minute.
saute · ~5 min
Add tomatoes and spices.
Add chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook over medium heat for 4 to 5 minutes until the tomatoes soften and the masala looks blended.
TIPIf the pan looks dry, add a splash of water so the spices do not scorch.
simmer · ~5 min
Make the gravy.
Pour in the tamarind pulp and water. Stir well and bring the curry to a gentle simmer for 4 to 5 minutes so the onion, tomato, and tamarind come together.
simmer · ~7 min
Finish the fish in the curry.
Slide the fried fish pieces into the simmering gravy. Cover loosely and cook on low heat for 6 to 8 minutes, until the fish is cooked through and the gravy is lightly tangy and savory.
TIPMove the pan gently instead of stirring hard so the fish stays in neat pieces.
garnish
Garnish with coriander leaves.
serve
Serve hot with plain rice or roti.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm fish like surmai, pomfret steaks, cod, or tilapia so the pieces hold in the tangy gravy.
2
Pat the fish very dry before the quick fry; this helps it seal on the outside and prevents breaking later.
3
Fry the fish only until the surface firms up, not until fully done, or it can turn dry after simmering.
4
Cook the onions to light golden, not deep brown, so the curry stays delicate and homestyle rather than heavy.
5
Strain the tamarind pulp well to keep the gravy smooth and free of fibers or seeds.
6
Once the fish goes into the pan, swirl the pan gently instead of stirring with a spoon to avoid flakes breaking off.
7
This curry tastes even better after a short rest of 10 minutes, when the fish absorbs the onion-tamarind flavors.
8
Store leftovers chilled for up to a day and reheat very gently on low heat so the fish does not toughen.