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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.
Marinate the Fish
Shallow-Fry the Fish
Prepare the Curry Base
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.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 242.29 calories per serving with 25.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Simmer the Gravy
Finish and Serve
You can add vegetables like potato wedges, drumsticks, or okra to the curry. Add them with the water and cook until they are tender before adding the fish.
While Rohu is traditional, this curry works well with other firm white fish like cod, haddock, or tilapia if freshwater fish is unavailable.
For a creamier, less tangy version, you can reduce the tamarind paste and add 1/2 cup of thin coconut milk along with the water.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for maintaining heart health, reducing inflammation, and supporting brain function.
Fish provides high-quality lean protein, essential for muscle repair, growth, and overall body function, making this dish a satisfying and nutritious meal.
Spices like turmeric, ginger, and garlic used in the curry base are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
The use of tomato puree provides a good amount of lycopene, a potent antioxidant linked to a reduced risk of certain chronic diseases.
Yes, Sindhi Fish Curry is quite healthy. Fish is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart and brain health. The curry base uses tomatoes, onions, and spices like turmeric, which have anti-inflammatory properties. It is relatively low in unhealthy fats, especially when shallow-fried with minimal oil.
A single serving of Sindhi Fish Curry (approximately 1 cup or 375g) contains around 350-450 calories. The exact count depends on the type of fish used and the amount of oil.
Traditionally, freshwater fish like Rohu or Katla are used. However, any firm-fleshed fish works well. Good options include Surmai (Kingfish), Pomfret, or even sea bass and cod.
Besan is used as a traditional thickening agent that gives the gravy its characteristic consistency. You can skip it, but the gravy will be much thinner. Alternatively, you can use a small amount of rice flour or a cornstarch slurry to thicken the gravy.
To reduce the spice level, you can decrease the amount of red chili powder and either omit the green chilies or deseed them before adding them to the pan.
Yes, you can store leftover Sindhi Fish Curry in an airtight container in the refrigerator for up to 2 days. The flavors tend to develop and taste even better the next day. Reheat gently on the stovetop over low heat.
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