A hearty Sindhi favorite, rich in flavor and tradition — this Sindhi Sanyal Machi is love on a plate! #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Lehsan (Garlic) cloves 8-10
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
-Rohu fish or any fresh water fish of your choice 700g
-Iodized Himalayan pink salt ¾ tsp or to taste
-Imli pulp (Tamarind pulp) 3 tbs
-Sabut dhania (Coriander seeds) roasted & crushed 2 tbs
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder 1 tsp
-Kasuri methi (Dried fenugreek leaves) ½ tbs
-Chat masala 1 tsp
-Pyaz (Onion) sliced 2 large
-Aloo (Potatoes) 2 medium
-Tamatar (Tomatoes) 2 medium
-Hari mirch (Green chillies) 3-4
-Iodized Himalayan pink salt ¾ tsp or to taste
-Cooking oil ⅓ Cup
-Kali mirch (Black pepper) crushed ¼ tsp
-Hara dhania (Fresh coriander) chopped
Directions:
-In a mortar pestle,add garlic,fresh coriander,mint leaves,crush well & set aside.
-Place rohu fish on a grill stand,sprinkle pink salt,pour imli pulp,crushed mixture 2 tbs (reserve remaining for later use) & rub evenly.
-In a bowl,add coriander seeds,red chilli powder,cumin seeds,turmeric powder,garam masala powder, dried fenugreek leaves,chaat masala & mix well.
-Sprinkle 2 tbs of prepared spice mix on fish (reserve remaining spice mix for later use) & marinate for 15 minutes.
-In a flat cooking pot,add onion,potato,tomato,green chillies,reserved crushed mixture,reserved spice mix,pink salt & mix well.
-Add cooking oil,place marinated fish along with grill stand,cover & turn on the flame & cook on low flame for 40 minutes then remove fish with grill & set aside.
-Mix well & cook on medium flame until oil separates (4-5 minutes).
-Add black pepper crushed & fresh coriander.
-Garnish with lemon slices,fresh coriander & serve!
