Thursday, September 1, 2011

Sindhi Seyal Machi / Fish in Garlic and Corriander Sauce

We Sindhis love our "Seyal" masala and what is not to love - fresh corriander leaves, green chillies, garlic, sukha dhaniya, haldi and salt that's pretty much all there is to it. We cook vegetables in this masala or sometimes apply a thicker version on our potatoes and pan roast them or make fish curry. I made pan roasted fish fillets coated with this masala.

6-8 Tilapia Fillets or any fish of your choice

First Marinade
1 Lemon juiced
1 tsp Turmeric
1 tsp Red Chilli Powder
1 tsp Oil
1 tsp Cumin Powder

Seyal Masala / Second Marinade
1 bunch Cilantro / Corrianer Leaves
6-8 Green Chillies
8-10 pods Garlic
1 Tbsp Sukha Dhaniya / Dry Corriander Powder
1 tsp Turmeric
Salt  * Adjust to taste as we have added salt to the first marinade also

Oil for pan frying

1. Mix ingredients for first marinade in a small bowl. Lay Tilapia filets in a baking tray or any other wide plate.

2. Pour marinade on both sides of each filet. Cover with cling wrap and set aside for 15-20 minutes.

3. Make a coarse paste of the ingredients for the second marinade adding as little water as possible. Traditionally this was done in a mortar and pestle but we can use our mixer or food processor for this.

4. Apply the paste to the fish filets cover and set aside in the refrigerator  for an hour.

5. Take a non-stick pan add a little oil and set it on medium-high heat, then add filets and fry for 3-4 minutes on each side. To test doneness, insert a spoon if the fish flakes it is done.

6. Enjoy as main course with chapati or as an appetizer with your drinks .


  1. Looks fabulous!

    Found you through foodbuzz!

  2. Thanks Meeling, don't take my word try it tastes awesome :)


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