Machli Curry

Name: Machli Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g fish steaks; 2 onions; 1 tbsp fish masala; 1 tsp turmeric; 3 tbsp oil; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Sindh's Machli Curry carries the essence of its coastal landscape, where fresh fish is a daily delight. This home-style recipe has been lovingly passed down through generations, capturing the simplicity and depth of Sindhi cuisine. It's a dish often enjoyed at family dinners, where the generous use of fat and hand-judged salt create a communal experience that brings everyone together at the table.

The curry's rich aroma is balanced by the warmth of turmeric and the complexity of fish masala. Onions lend sweetness and depth, while a handful of fresh cilantro adds a bright, herbal finish. Each bite is a harmonious blend of flavors, inviting you to savor the warmth and generosity of Sindhi hospitality.

Ingredients

700 gfish steaks
2onions
1 tbspfish masala
1 tspturmeric
3 tbspoil
1 handfulcilantro
to tastefine sea salt

Method

Start by cleaning the 700 g fish steaks under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels to ensure they sear properly and don't steam in the pan.
Slice the 2 onions thinly and set them aside. Heat 3 tablespoons of oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the onions and sauté until they turn golden brown, stirring occasionally to prevent burning. This should take about 5 to 7 minutes, and the onions should be soft and translucent with a rich caramel color.
Add 1 tablespoon of fish masala and 1 teaspoon of turmeric to the onions. Stir well to coat the onions in the spices, cooking for an additional 2 minutes until the spices release their aroma and the mixture becomes a deep golden color.
Gently place the fish steaks into the skillet, ensuring they are in a single layer and not overcrowded. Cook the fish for about 3 to 4 minutes on each side, or until they are just opaque and firm to the touch. Be careful not to overcook, as the fish should remain moist and tender.
Finely chop a handful of cilantro and sprinkle it over the cooked fish. Taste the curry and add fine sea salt to your preference, mixing gently to avoid breaking the fish. Serve the Machli Curry immediately, garnished with the fresh cilantro, and enjoy it with family and friends.