Seyal Fish with Onions
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Seyal Fish with Onions | Seyal Machhi Basar Mein | Fish With Sautéed Onions | Seyal Machi sindhi style recipe | How To Make Seyal Machhi With Step By Step Instructions And Video
Seyal Fish with Onions | Seyal Machhi Basar Mein is a popular fish recipe from Sindhi Cuisine. One can prepare this hassle-free, gourmet-style dish quickly with just a few ingredients.
What I like is that it hardly takes time to prepare this Fish With Sautéed Onions or Fish with Green Masala and experience a wintry delight with Methi Lahsun Paratha or Bajra Methi Dodo. When fenugreek leaves are in abundance, use them to prepare fish, the way you would use these greens for Gajar Matar Methi Sabzi.
Why marinate fish
As a thumb rule, one must marinate fish with salt and turmeric, to keep the fish fresh and prevent microbial infections. (Source: Times of India ) Adding a bit of lime juice in the marination gives a refreshing pop of flavor to the fish.
Why should you make Fish With Sautéed Onions
- Quick and easy to prepare
- Basic ingredients required
- No compromise on taste
- It is a good source of protein
Traditional Seyal cooking method in Sindhi Cuisine
Seyal cooking is a traditional cooking method of the Sindhi Cuisine, done in a traditional round bottom cook pot called ‘sipri’. The key factor in seyal is that the food gets cooked with its own juices from the masala pastes , onions and tomatoes that go into the sipri. No water or very little water is added if need be. A rich, semi-dry gravy with a hint of oil floating on top is what a perfect seyal recipe calls for.
Seyal cooking can be done with onions – seyal baser mein, or with tomatoes – seyal tamatey mein or with green masala – seyal sai masala mein.
Usually a heavy weight is placed on the lid. The natural juices of the ingredients create a captivating symphony of flavors.This can be done for vegetables as well as for meats.
What is Seyal Machhi Basar Mein
Let’s break down the components. ‘Seyal’ in Sindhi means to cook without water or less water. ‘Machhi’ means fish. ‘Basar Mein’ denotes with Onions.
Mystery demystified by now!
Seyal Machhi Basar Mein is fish cooked with sauted onions, basic aromatics and herbs. This delicious fish features a rustic flavor and texture. Its cooking doesn’t really take much time.
Mutton lovers here’s something for you
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Fish fillets– Marinated with lime juice, salt and turmeric powder. I used Nile Perch fillet. You could use any variety of fish such as Rohu, Basa, Surmai etc.
- Onions – Chopped
- Tomatoes – Chopped
- Other aromatic ingredients – Finely chopped green chili, garlic (optional), ginger (optional), fresh coriander leaves (chopped)
- Oil
- Spices – Turmeric powder (haldi), coriander powder (dhaniya), salt, red chili powder and garam masala powder.
How To Make Seyal Machhi With Step By Step Instructions
1. Firstly, heat oil in a pan and shallow fry the marinated fish on both sides till half done.
2. Thereafter, reduce the oil in which fish was fried.
3. Add chopped onions to the oil. Sauté onions till translucent.
4. To the sautéed onions add chopped green chili, ginger and garlic. Sauté for 2 minutes.
5. Now add the spices – turmeric powder(haldi), salt, coriander powder (dhania powder), and red chili powder. Sauté well. If you think oil is less, add a bit more of it.
6. At this stage add tomatoes. Sauté and cover till they soften.
7. Then add fresh coriander leaves and garam masala powder. Reserve some coriander leaves and garam masala powder to sprinkle in the end.
8. Lastly, place the fish gently in the pan. See that the onion mixture is spread all around it.
9. Finally, sprinkle coriander leaves and garam masala powder. Cover and let the fish cook in the masala. For first 10 minutes maintain a moderate flame. Check if the fish is done. If the onion mixture is dry, sprinkle a few drops of water.
10. Thereafter, simmer on low flame for 5-7 minutes. Seyal machchi is ready to serve.
What to serve with
Serve hot with roti, Methi Lehsun Paratha, Bajri Methi jo Dhodho or rice.
Tips for a Perfect Seyal Machi sindhi style recipe
Considering this is a semi-dry dish, the proportion of onions should be more. There must be enough onion masala to go along with the fish.
You could use any fish variety such as Rohu, Surmai, Basa or any variety locally available. It is a matter of personal preference to use fish with bones or boneless.
Adding ginger and garlic is optional. If using, their taste should not be overpowering.
Keep this recipe as simple as possible without indulging in any premix masala powder. Do not disturb the pure alchemy of onions and fish.
Recipe Card
Seyal Fish with Onions
Equipment
- Cooking pan
- spatula
Ingredients
- 250 gm fish fillets marinated with lime juice, salt and turmeric powder.
- 200 gm onion chopped.
- 1 tomato, chopped.
- ½ tsp ginger finely chopped.
- ½ tsp garlic finely chopped
- ¼ cup coriander leaves
- 2 green chilies chopped.
- 2 tbsp oil plus more for shallow frying
Spices
- ¼ tsp turmeric powder haldi.
- 1 tsp coriander powder dhaniya. dhaniya.
- ½ tsp salt adjust as needed
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
Instructions
- Firstly, heat oil in a pan and shallow fry the marinated fish on both sides till half done.
- Thereafter, reduce the oil in which fish was fried.
- Add chopped onions to the oil. Sauté onions till translucent.
- To the sautéed onions add chopped green chili, ginger and garlic. Sauté for 2 minutes.
- Now add the spices – turmeric powder(haldi), salt, coriander powder (dhania powder), and red chili powder. Sauté well. If you think oil is less, add a bit more of it.
- Now add tomatoes. Sauté and cover till they soften.
- Then add fresh coriander leaves and garam masala powder. Reserve some coriander leaves and garam masala powder to sprinkle in the end.
- Lastly, place the fish gently in the pan. See that the onion mixture is spread all around it.
- Finally, sprinkle coriander leaves and garam masala powder. Cover and let the fish cook in the masala. For first 10 minutes maintain a moderate flame. Check if the fish is done. If the onion mixture is dry, sprinkle a few drops of water.
- Thereafter, simmer on low flame for 5-7 minutes. Seyal machchi is ready to serve.
What to serve with
- Serve hot with roti, Methi Lehsun Paratha, Bajri Methi jo Dhodho or rice.
Video
Notes
- You could use any fish variety such as Rohu, Surmai, Basa or any variety locally available. It is a matter of personal preference to use fish with bones or boneless.
- Adding ginger and garlic is optional. If using, their taste should not be overpowering.
- Keep this recipe as simple as possible without indulging in any premix masala powder. Do not disturb the pure alchemy of onions and fish.
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