Palla Machli Recipe (Jamshoro Jo Pallo Machi)

The true Saqafat of Sindh; its pride and joy – the Palla Machli. And none is found as delicious as in the beautiful city of Jamshoro. Re-create that magic with National Chapli Kabab Masala and truly celebrate this highly prized sweet-water fish with traditional fervor.

The true Saqafat of Sindh; its pride and joy – the Palla Machli.

  • Prepare in: 40 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(average: 4.25 out of 5)

Share this recipeShare on FacebookShare on TumblrPin on PinterestShare on Google+

Ingredients

  • Palla Fish / (Rao) Fillet : 1.5- 2 kg
  • National Ginger Paste : 1 tablespoon
  • National Garlic Paste : 1 tablespoon
  • Tamarind Pulp : 1/2 cup
  • National Chili Powder : 1 teaspoon
  • National Turmeric Powder : 1 teaspoon
  • National Chapli Kabab Masala : 2 tablespoons
  • Dried Pomegranate Seeds (crushed) : 1 teaspoon
  • Coriander Seeds (crushed) : 1 teaspoon
  • National Iodized Salt : to taste
  • Oil for shallow frying
  • Green Chili (finely chopped) : 2-3 pods
  • Fresh Coriander (finely chopped) : 1 teaspoon

Method

Cut the fish fillets in portions that can fit in the frying pan. Make cuts, not too deep, on both sides of fish with a sharp knife.

• In a bowl make a thick paste using National Ginger Paste, National Garlic Paste, tamarind pulp, all the dry spices, and National Chapli Kabab Masala.

• Thoroughly coat both sides of the fish fillets with the paste, making sure to rub some in the cuts. Marinate in the refrigerator for at least 30 minutes, preferably for 2 hours.

• Heat the oil in deep frying pan and fry the fish fillets at medium heat by cooking the skin-side down first till its golden in color.

• Sprinkle green chili, fresh coriander and serve on a platter.

Comments