Authentic Sindhi Fish Curry (Machli Jhol) recipe

 

Sindhi Fish Curry (Machli Jhol)

A tangy, spicy fish curry with tamarind and mustard seeds—a staple in Sindhi coastal cuisine.

🐟 Ingredients (Serves 4)

Main Ingredients:

• 500g (1.1 lbs) firm fish (rohu, kingfish, or tilapia), cut into steaks
• 2 tbsp mustard oil (or coconut oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/4 cup tamarind pulp (soaked in warm water)
• Fresh coriander leaves (for garnish)

Whole Spices:

• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 10-12 curry leaves

Ground Spices:

• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1.5 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste

👩‍🍳 Step-by-Step Cooking Instructions

Step 1: Marinate the Fish

1. Rinse fish pieces and pat dry. Rub with 1/2 tsp turmeric and 1 tsp salt. Set aside for 15 mins.

Step 2: Prepare Tamarind Pulp

1. Soak a lemon-sized tamarind ball in 1/2 cup warm water for 10 mins. Squeeze and strain to extract pulp.

Step 3: Temper the Spices

1. Heat mustard oil in a pan until smoky. Reduce heat.
2. Add mustard seeds, fenugreek seeds, cumin seeds, dried red chilies, and curry leaves. Sauté for 30 secs until fragrant.

Step 4: Sauté Onions & Tomatoes

1. Add chopped onions and fry until golden (~5 mins).
2. Add ginger-garlic paste and green chilies. Sauté for 2 mins.
3. Add tomato puree and cook until oil separates (~8 mins).

Step 5: Add Spices & Tamarind

1. Mix in coriander powder, turmeric, red chili powder, and salt.
2. Pour in tamarind pulp and 2 cups water. Simmer for 10 mins.

Step 6: Cook the Fish

1. Gently add fish pieces. Cover and simmer on low heat for 8-10 mins (do not stir vigorously).
2. Sprinkle garam masala and garnish with coriander.

🍽 Serving Suggestions

• 🍚 With Steamed Rice: Classic pairing to soak up the tangy gravy.
• 🍞 With Sindhi Koki: A hearty flatbread for dipping.
• 🥗 Side Salad: Sliced cucumbers, onions, and lemon wedges.

💡 Pro Tips for Perfect Machli Jhol

• Fish Selection: Use firm fish like rohu or salmon to prevent breaking.
• Tamarind Hack: Substitute with 1 tbsp lemon juice if unavailable.
• Oil Choice: Mustard oil adds authenticity, but coconut oil works too.
• Leftovers: Tastes better the next day! Reheat gently to avoid overcooking fish.

🌿 Interesting Facts About Sindhi Machli Jhol

• Coastal Roots: Originated in Sindh’s fishing communities along the Indus River and Arabian Sea.
• Tamarind Magic: The sourness balances Sindh’s hot climate—acts as a natural preservative.
• Festival Favorite: Served during Cheti Chand (Sindhi New Year) for prosperity.
• Global Twist: Sindhi immigrants in the USA often use tilapia or cod for easy availability.
• Health Boost: Mustard seeds aid digestion, while tamarind is rich in antioxidants.

Enjoy this taste of Sindh’s rivers and seas! 🎣