Seyal Machi
A classic Sindhi fish preparation where tender fish steaks are simmered in a fragrant green masala of cilantro, green chilies, and tomatoes. This dish is tangy, spicy, and comes together quickly for a delicious and authentic meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate Fish & Prepare Green Masala
- b.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.
- c.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
Step 2
- a.Cook the Base Masala
- b.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.
- c.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.
- d.Stir in the turmeric powder, coriander powder, and cumin powder. Sauté for another minute until the spices are aromatic.
- 3
Step 3
- a.Simmer the Gravy
- b.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.
- c.Pour in 1 cup of warm water, stir to combine, and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Cook the Fish
- b.Gently slide the marinated fish steaks into the simmering gravy, arranging them in a single layer. Do not overcrowd the pan.
- c.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.
- d.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
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and the remaining 1 tbsp of lemon juice over the curry.
- c.Let the curry rest, covered, for 5-10 minutes to allow the flavors to meld.
- d.Serve hot with steamed rice or Sindhi-style phulkas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy-bottomed pan to ensure the fish pieces can lie in a single layer without overlapping, which helps them cook evenly.
- 2The key to authentic flavor is patiently browning the onions until they are a deep golden color, not just translucent.
- 3Ensure the masala is well-cooked at each stage (bhunai), waiting for the oil to separate before adding the next ingredient. This develops a deep, rich flavor.
- 4Do not overcook the fish, as it will become tough and dry. Check for doneness after 8 minutes.
- 5For an extra layer of flavor, you can lightly pan-fry the marinated fish for 1-2 minutes per side before adding it to the gravy.
Adapt it for your goals.
Add Vegetables
Add a few peeled and cubed potatoes to the gravy along with the water and cook until they are tender before adding the fish.
Change ProteinChange Protein
This same 'Seyal' masala base works wonderfully with prawns (jhinga). Adjust cooking time as prawns cook much faster, in about 3-4 minutes.
Adjust TanginessAdjust Tanginess
For a different kind of tang, you can substitute the lemon juice with 1 tablespoon of tamarind pulp, added along with the water.
Creamier GravyCreamier Gravy
For a richer, milder gravy, you can add 2-3 tablespoons of whisked yogurt or cashew paste after cooking the tomato puree.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
High-Quality Protein Source
This dish provides a significant amount of high-quality protein from the fish, essential for muscle building, tissue repair, and overall body function.
Boosts Immunity
The green masala is packed with ingredients like garlic, ginger, and coriander, which are known for their antioxidant and anti-inflammatory properties that help strengthen the immune system.
Aids Digestion
Spices like ginger and cumin used in the curry are traditionally known to aid digestion, reduce bloating, and improve gut health.
Frequently asked questions
Seyal Machi is a traditional dish from the Sindhi cuisine of the Indian subcontinent. The term 'Seyal' refers to a style of cooking where the main ingredient is slow-cooked in a gravy made with onions, tomatoes, and a distinct green masala of coriander, ginger, garlic, and green chilies.