Posts Tagged ‘coriander’

We all love comfort food, especially if we live away from home. We yearn for comfort food that evokes the aroma of younger years. The delectable alchemy of our mothers’ loving culinary creations simmer on the stove and conjure savoury messengers that lure us into the kitchen, and embed the moment into the secret chambers of our psyche. We travel back in time – as Anton Ego did in the animation movie, Ratatouille – seduced into the memories of  our childhood and the loving sustenance in the care of our mothers.

I sometimes cook a traditional Sindhi dish, Macchi Sayal and Sava Chawar (Fish in Cilantro and Coriander  Rice). My mother always makes it better (don’t mothers always do!) and it is best served with dhal (lentil stew), in my opinion, as the flavours go really well together.  The recipe is fairly simple, and I will add the recipe for dhal in another blog.


  1. Marinate thin slices of any white fish (1kg  of snapper or mackerel, thin slices) with turmeric and fairly generous amount of salt for a few hours or overnight (wash off  the salt and turmeric before cooking).
  2. Grind a decent bunch of cilantro with five to seven cloves of garlic , an equal portion of ginger, 3-4 green chillies, one or two red chillies into a rough paste. You could add a pinch of chilli powder to the fish as it cooks, like I do. Some like it hotter and they may add more chilli.
  3. Sautee until fragrant.
  4. Add a cup of water, and add a decent pinch of salt to taste and a quarter teaspoonful of turmeric and add a similar amount of coriander powder.
  5. Place the fish in the pan, and let the fish cook. Indians are famous for overcooking. The fish slices should be crumbly soft, and it is okay to separate the segments from the bony centres.
  6. Turn the slices over.
  7. Check for salt.
  8. If you prefer more gravy add a little more water.
  9. As for the rice, sautee the 2-3 tbps paste and a little salt and stir it into uncooked polished rice right before cooking it in a rice cooker.


Additionally, one could squeeze a lime over it. I simply slice onions with a lime squeeze and it’s a simple Indian condiment that goes with the dish (or simply use pickled onions, but that usually has preservatives).