A lovely dish that is everyday fare for the Sindhi community. It is quick and easy and the flavour is herby, deep and rich, but doesn’t overpower the fish. This same sauce is also used to cook leftover rotis and pieces of bread, so I would serve this with Indian flatbreads or even lightly buttered bread.
Time: 40 minutes
- Rawas fish darnes 4 medium
- Oil 6 tablespoons
- Salt to taste
- Turmeric powder 1/2 teaspoon
- Fresh coriander leaves chopped 1 cup
- Garlic cloves chopped 6-8
- Green chillies chopped 4-5
- Fenugreek seeds (methi dana) 1/2 teaspoon
- Coriander powder 1 teaspoon
- Tomatoes chopped 2 medium
- Lemon A few slic for garnish
- Fresh coriander sprigs A few for garnish
- Sprinkle two tablespoons oil, salt, and turmeric powder over the fish darnesand rub well all over the surface. Set aside to marinate for ten to fifteen minutes.
- Grind together coriander leaves, garlic, green chillies and fenugreek seeds to a smooth paste with little water.
- Heat two tablespoons oil in a non-stick pan and shallow fry the marinated fish for two to three minutes on each side. Drain on absorbent paper.
- Heat remaining oil in another non-stick pan. Add ground paste and half cup water and mix well. Cook for two minutes.
- Add coriander powder, salt and tomatoes and cook for two to three minutes.Add one cup water and mix well and let the mixture come to a boil.
- Arrange the fish on a serving plate and pour the gravy over.
- Garnish with lemon slices and coriander sprigs. Serve hot with Indian bread or steamed rice.