Seyal Machi

1. 1
   prep · ~10 min

   Prepare the fish and aromatics.

   1.Wash 500g fish fillets, pat dry with a kitchen towel, and cut into thick slices.

   2.Thinly slice 500g onions, finely chop 2 tomatoes, and slit 3 green chillies.
2. 2
   fry · ~3 min

   Lightly sear the fish.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Place the fish slices in a single layer and sear for 1 minute on each side until just firm.

   3.Remove the fish with a slotted spoon and set aside on a plate.

   TIPDo not fully cook the fish at this stage; it will finish in the gravy.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Add the remaining 2 tbsp oil to the same pan.

   2.Add 1 tsp cumin seeds, 0.5 tsp mustard seeds, and 1 pinch of fenugreek seeds.

   3.Let them splutter and turn fragrant for 30 seconds.
4. 4
   saute · ~15 min

   Caramelize the onions.

   1.Add the thinly sliced onions to the tempering.

   2.Sprinkle 0.5 tsp salt and cook, stirring occasionally, until deeply golden brown (12-15 minutes).

   TIPPatience is key — well-browned onions give the gravy its signature sweet, rich body.
5. 5
   saute · ~6 min

   Build the masala base.

   1.Add 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

   2.Add the slit green chillies, 1 pinch of turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder.

   3.Stir for a few seconds, then add the chopped tomatoes.

   4.Cook until the tomatoes break down completely and oil starts to separate (4-5 minutes).
6. 6
   mix · ~1 min

   Prepare the tamarind liquid.

   Dissolve 2 tbsp tamarind paste in 1 cup of warm water, stirring to break up any lumps.

7. 7
   simmer · ~10 min

   Simmer the gravy with the fish.

   1.Pour the tamarind water into the onion-tomato masala and bring to a gentle boil.

   2.Lower the heat and carefully slide the seared fish pieces into the gravy.

   3.Spoon some gravy over the fish, cover the pan, and simmer gently for 8-10 minutes.

   TIPDo not stir too much or the fish may break. Gently shake the pan instead if needed.
8. 8
   garnish · ~1 min

   Finish with garam masala and fresh coriander.

   Sprinkle 1 pinch of garam masala over the dish. Turn off the heat and garnish generously with chopped fresh coriander leaves.

9. 9
   rest · ~5 min

   Rest for 5 minutes before serving.

   Let the curry sit covered for 5 minutes so the fish absorbs the tangy onion gravy.

   TIPSeyal Machi tastes even better after a short rest. The onion gravy thickens further on standing.

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