Sindhi-Style Fish in Green Masala Gravy: A Flavorful Seafood Recipe
25 minutes
1164 reads
About Sindhi-Style Fish in Green Masala Gravy: A Flavorful Seafood Recipe
Discover the vibrant flavors of Sindhi cuisine with this authentic Sindhi-Style Fish in Green Masala Gravy recipe. A cherished family favorite, this quick and easy dish features succulent fish simmered in a fragrant, zesty green gravy bursting with coriander, spring onions, and garlic. It's a refreshing take on seafood that's sure to become a new favorite.Inspired by a treasured family recipe passed down from my mother-in-law, this dish offers a comforting taste of tradition. The vibrant green masala perfectly complements the delicate fish, creating a harmonious blend of flavors and textures.Perfect for a weeknight dinner or a special occasion, this Sindhi fish curry is guaranteed to impress. Serve with chapatis or pulao for a complete and satisfying meal.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Fish
- 8 pieces Surmai Fish cleaned, cut into thick pieces; apply salt, let sit for 1 hour, then wash again
For the Green Masala
- 1 bunch Coriander also known as dhania or hara dhania, cilantro
- 4 Spring Onions roughly chopped, use both white and green parts
- 8-10 clove Garlic use flakes or finely minced
- 1 Chili green, or to taste
For the Gravy
- 2 Tomatoes medium-sized, pureed
- 1 tsp Turmeric Powder haldi
- 1.5 leaves Fenugreek Leaves methi leaves
- 1 tsp Chili Powder lal mirch, red
- 1 tsp Coriander Powder dhania powder
- 1 tsp Salt or to taste
- 2 tbsp Oil vegetable or canola oil
- 1 cup Water or as needed to adjust gravy consistency
Instructions
Prepare the Green Masala Paste
- Combine coriander, spring onions, and garlic in a blender or food processor. Blend until coarsely ground. Do not make it into a completely smooth paste.
Sauté the Masala
- Heat oil in a pan or pot over medium heat. Add the green masala paste and sauté until fragrant and the oil begins to separate, about 5-7 minutes.
Build the Gravy
- Stir in turmeric powder, coriander powder, red chili powder, and salt. Sauté for another minute. Add the pureed tomatoes and mix well. Cook until the tomatoes soften and the raw smell disappears.
Add the Fish and Simmer
- Gently add the fish pieces to the gravy. Ensure the fish is mostly submerged in the sauce. Cover the pan and cook for about 5 minutes, or until the fish is almost cooked through.
Finish and Serve
- Add water to create the desired gravy consistency (thicker for chapatis, thinner for pulao). Cover and simmer for another 10 minutes, gently turning the fish halfway through to ensure even cooking. Stir in fenugreek leaves just before removing from heat. Serve hot with chapatis or pulao.
Recipe Notes
Expert Tips for the Best Sindhi-Style Fish Curry:
- For a deeper flavor, marinate the fish in a little ginger-garlic paste and salt for 30 minutes before cooking.
- Adjust the amount of green chilies according to your spice preference. Start with one and add more if needed.
- If you don't have surmai fish, you can substitute with any firm white fish like cod or snapper.
- Garnish with fresh coriander leaves before serving for an extra pop of color and flavor.
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Recipe Nutrition
Calories: 46kcalCarbohydrates: 4gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 760mgFiber: 1gSugar: 2g
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5 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks amazing! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This is amazing! Excited to make it.
This looks so good! Appreciate the share.