Green sindhi fish curry

Green sindhi fish curry

By
From
I Love Curry
Serves
3-4
Photographer
Jonathan Gregson

A lovely dish that is everyday fare for the Sindhi community. It is quick and easy and the flavour is herby, deep and rich, but doesn’t overpower the fish. This same sauce is also used to cook leftover rotis and pieces of bread, so I would serve this with Indian flatbreads or even lightly buttered bread.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1 smallish onion, sliced
20g fresh coriander leaves and stalks
4 garlic cloves
10g fresh root ginger, peeled weight
1 tomato, chopped
salt, to taste
1 rounded teaspoon ground coriander
2-4 green chillies, whole but pierced
3 fillets firm white fish, left whole or cut into large cubes

Method

  1. Heat the oil in a non-stick saucepan. Add the onion and cook until well browned. Remove from the heat.
  2. Blend together the coriander leaves and stalks, garlic, ginger and cooked onion with a little water until smooth. Pour back into the saucepan along with the tomato, salt, ground coriander and chillies. Add 150ml water, bring to a boil, cover and cook for 20 minutes, stirring occasionally.
  3. Uncover, reduce any remaining water by boiling hard, then sauté until the oil leaves the masala. Add 250ml water and the fish, bring to a boil, then reduce the heat and simmer gently for three or four minutes, or until the fish is cooked through. Taste, adjust the seasoning and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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