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How to Make Authentic Sindhi Fish Curry with Mixed Vegetables

Dive into the flavors of Sindh with this aromatic fish curry that's both comforting and exotic. Tender chunks of fish swim in a fragrant tomato-based gravy, accompanied by a colorful array of vegetables. This one-pot meal is perfect for those seeking a taste of authentic Pakistani coastal cuisine.

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Recipe Details

Prep Time

20 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Sindhi-style fish curry is a flavorful and aromatic dish that combines tender fish with a medley of vegetables in a rich, spiced gravy. It's a perfect representation of the vibrant coastal cuisine of Sindh.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish (like cod or haddock), cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, diced
  • 2 potatoes, peeled and cubed
  • 1 carrot, sliced
  • 1 cup cauliflower florets
  • 1/2 cup green peas
  • 2 green chilies, slit lengthwise
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 cups water
  • 2 tablespoons tamarind pulp
  • Fresh coriander leaves for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.

  2. Add ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.

  3. Stir in turmeric, red chili powder, coriander powder, and cumin powder. Cook for another minute to toast the spices.

  4. Add diced tomatoes and cook until they soften and oil starts to separate, about 5 minutes.

  5. Add potatoes, carrots, and cauliflower. Stir well to coat with the spice mixture.

  6. Pour in 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

  7. Add the fish pieces and green peas. Gently stir to combine.

  8. Mix in the tamarind pulp and salt to taste. Simmer for another 8-10 minutes or until the fish is cooked through and vegetables are tender.

  9. Sprinkle garam masala over the curry and give it a final gentle stir.

  10. Garnish with fresh coriander leaves before serving.

Chef's Notes

  • For best results, use a firm white fish that won't fall apart during cooking.
  • Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
  • If tamarind pulp is unavailable, substitute with 1 tablespoon of lemon juice for a tangy flavor.
  • To make the curry thicker, mash some of the potatoes against the side of the pot towards the end of cooking.
  • This curry tastes even better the next day, so don't hesitate to make extra for leftovers.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 25g
  • Healthy Fats: 10g
  • Carbohydrates: 35g
  • Rich in Vitamins A and C from the vegetables
  • Good source of Omega-3 fatty acids from the fish

Serving Suggestions

Serve this Sindhi Fish Curry hot with steamed basmati rice or warm naan bread. For a complete meal, accompany it with a side of cooling cucumber raita and a simple kachumber salad. This dish is perfect for a family dinner or when entertaining guests who enjoy bold, exotic flavors. Garnish with extra coriander leaves and a wedge of lemon for added freshness and visual appeal.