Sindhi dry masala fish is a palate pleasing non-vegetarian recipe made with fish. The recipe is native to Sindh and is cooked in the same way as many years ago.
The recipe is loved by fish lovers. It is served as a side dish with other main course recipes. You can learn how to make this fish recipe at home by following our recipe tutorial with elaborated steps.
Spanish mackerel will be the best fish for this recipe and should be cut in big pieces. The masala is prepared using various spices and condiments in two ways. One is marinating masala which is semi-dry and the other is a completely dry masala. The fish is then fried into a skillet and finally tempered with curry leaves and chilies before it is served.
1.5 tbsp - chilli powder (or according to your taste)
1.5 tbsp - garlic paste
1 tbsp - ginger paste
1/2 tsp - turmeric powder
1 tbsp - cumin seeds, roasted and powdered
1 tsp - carom seeds/ajwain seeds, roasted and powdered
1/2 tsp - fish masala/garam masala powder
Juice of half a lemon
2 tbsp - tamarind pulp
Salt - to taste
Oil - 8 tbsp (or more as required)
A handful of curry leaves
2-3 green chillies, chopped
How to Make Sindhi Dry Masala Fish
Cut the fish into big pieces, wash thoroughly.
In a bowl, add the chilli powder, turmeric powder, ginger and garlic paste, cumin seeds powder and salt, mix thoroughly.
Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.
Keep marinated for 10 to 15 minutes.
Heat 2.5 tbsp of oil in a non-stick skillet, shallow fry the fish pieces till it turns a medium golden brown colour on both the sides, keep aside.
In the same skillet, heat 2 tbsp of oil, add the chopped onions and fry till translucent, add the rest of the masala paste along with fish, garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish.
Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.
Lastly, slide in the fish pieces, and let cook covered for another 5 minutes on medium heat until all the flavours blend well.
Remove skillet off the heat.
To temper, heat a little oil, add the curry leaves and chopped green chillies.
Add the tempering to the fish masala, serve hot with rice/chapattis.
Recipe courtesy: Sonali Pradhan
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.