Raswali Machi

Authentic Sindhi-Hindu Raswali Machi — surmai (kingfish) marinated in salt-turmeric-chilli, lightly shallow-fried, then simmered in a fresh green gravy of coriander-garlic-green-chilli paste with tomato puree. 'Ras-vari' means 'with gravy' in Sindhi. Distinct from Bengali Macher Jhol (which uses kalonji and mustard) — Sindhi fish curry leads with fresh coriander-garlic green masala. Served with chapati or pulao. Methi leaves at the end give the signature finish.

Time 100 min · Serves 4 · 211 kcal · Multiple States

Ingredients

Finish

• methi leaves — 5 g (chopped)

Main

• garlic paste — 15 g (ground)
• ginger paste — 5 g (ground)
• turmeric root — 2 g (powder)
• coriander — 50 g (ground to paste)
• Surmai Fish — 500 g (cut into thick pieces)
• coriander powder — 4 g (powder)
• Spring Onion — 30 g (ground)
• tomato ripe — 150 g (pureed)
• green chillies — 6 g (ground)
• salt — 6 g (none)
• red chilli — 3 g (powder)

Tempering

• Sunflower Oil — 25 g (heated)

Method

1. Clean and cut fish into thick pieces. Apply salt, turmeric (1/4 tsp), red chilli powder (1/2 tsp), and coriander powder (1/2 tsp). Set aside to marinate 1 hour.
2. Heat 1 tsp oil in a wide pan. Shallow-fry the marinated fish pieces 1-2 minutes per side until just lightly cooked on the outside (still tender inside). Remove and set aside.
3. Make green masala: in a blender, grind coriander leaves, spring onion (greens + small white), green chillies, garlic, and ginger into a coarse paste. Add 2 tbsp water if needed.
4. Heat remaining 1 tsp oil in a clean pan on medium-low. Add the green paste. Sauté on low heat 5-6 minutes until the raw smell goes and water content reduces.
5. Add remaining turmeric (1/4 tsp), remaining red chilli powder (1/2 tsp), remaining coriander powder (1/2 tsp), and salt. Sauté 2 minutes until oil starts to separate.
6. Add tomato puree. Cook on medium 4-5 minutes until oil separates clearly around the masala.
7. Gently slide the fried fish pieces into the masala. Coat them by spooning gravy over (don't stir aggressively). Cover and cook 5 minutes on low.
8. Add 1.5 cups water to reach desired gravy consistency. Bring to a gentle boil, cover, and simmer 8-10 minutes on low — gently flipping fish halfway.
9. Sprinkle chopped fresh fenugreek (methi) leaves. Switch off heat. Rest covered 2 minutes. Serve hot with chapati or plain pulao.

Common questions

Ek plate Raswali Machi mein kitni calories hoti hain?

211 kcal per plate.

Kitna time lagta hai?

100 min lagta hai — 75 min taiyari, 25 min pakana.

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