Sindhi Methi Machi / Fish in Fenugreek Gravy

Fenugreek leaves as a herb are not very popular in the US, however they are used a lot in Indian cooking. The slightly bitter flavor of the leaves enhances or brings out flavors in many different curries. The leaves in the dried form are often sold as Kasuri Methi at the Indian grocers. Fenugreek or Methi as we call it in Hindi is the predominant flavor used for this fish preparation. This is also one of the very popular fish dishes from Sindh, it is very versatile and can be prepared with any kind of fish.

Ingredients
1 bunch Fresh Fenugreek leaves, chopped fine
1/2 bunch Cilantro, chopped fine
2 Med. Onions finely chopped
3 Tomatoes, finely diced
12 pods Garlic pounded to a paste or chopped fine
3 Catfish Fillets / Medium Promfret Sliced
Juice of one lime
1 tsp Turmeric
2 tsp Corriander Powder
1 tsp Red Chilli Powder
1 tsp All Purpose Flour
1 tsp Cumin Seeds
2 -3 Tbsp Oil
Salt to taste
Method
1. Clean the fish, add salt, turmeric and lemon juice leave it cover with plastic wrap aside for 10-15 minutes.
2. Shallow fry the fish until done and keep aside.
3. For the gravy, heat a little oil, add cumin seeds and wait for them to splutter, add chopped onions and fry until they begin to brown.
4. Add the washed and chopped greens and cook till methi starts to brown.
5. Add garlic and all spices and cook for a minute or two. Then add all purpose flour, stir and cook for a couple of minutes, then add chopped tomatoes. Cook for about 10-12 minutes till tomatoes are cooked through.
6. Now add the fried fish and mix slowly. Add more water for the gravy as required. Let it simmer for a while and then switch off the heat.
7. Serve with Rotis or Rice :)

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.

 

Ingredients
6-8 Tilapia Fillets or any fish of your choice

First Marinade
1 Lemon juiced
1 tsp Turmeric
1 tsp Red Chilli Powder
Salt
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

Method
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 .

Waran-waro Phulko / Satpuro Phulko / Layered Paratha

Waran-waro phulko literally means layered chapati is something we Sindhi's make typically with Chole or any of the non vegetarian dishes. It is pretty heavy and can be used to soak up gravies very nicely. Very similar in appearance to Kerala Parotta the main difference being the Sindhi version uses whole wheat flour and ghee (clarified butter) instead of oil. So here we go straight to the recipe and pics ..yes I have step by step pics for this one ;)

Ingredients
1 Cup Whole Wheat flour + additional for dusting
1 tsp salt * Optional
1 tsp roasted cumin and pepper powder * Optional
1 tsp ghee
0.5 Cup water to knead the dough (more or less depending on the wheat flour quality)
6 Tbsp Melted Ghee

Implements / Utensils
1Mixing Bowl
Tava  / Griddle
Rolling Pin and plate

Method
1. In a mixing bowl, add flour, salt, cumin and pepper powder and add little water. Mix to form bread crumb like texture of the dough, little by little add water and knead dough to a stiff consistency like chapati flour.
2. Apply ghee to the dough and set aside for ten minutes.
3. Tear apart a small piece of dough and flatten it, roll it in dry flour.

4. Now roll it to the size of a big puri.

5. Make a hole in the center of the roti as shown here.

6. Apply melted ghee all around the outer circle and dust it with dry flour.

 7. Now start making the inner whole bigger and roll it into a coil till it almost resembles a rope. see pics below

8. Now make a tear at one end of the coil and start rolling the coil sideways.

9. Now roll this out in the shape of a chapati. You will be able to see a circular pattern once rolled, put it on a medium hot tava.

10. Flip over and let cook till brown spots appear. Once similarly done on both sides apply ghee and flip both sides. Make it crisp or leave like a punjabi parantha or leave it like a normal phulka.

11. Serve hot with your favourite curry or simply enjoy with your favourite pickle

Alternatively, this can also be made by dividing the dough into very small marble sized pieces, rolling each piece to the size of a large cookie and layering 7 such into a thicker cookie by adding little ghee and flour on each layer before topping with another cookie sized chapati. Roll this seven layered cookie into a bigger chappati. This will give flakier layers. Since seven of these are traditionally used, it is called Sat-puro Phulko.