Sai Thoom mein Machi, cassava je dhode saan.( Green garlic fish with cassava bhakri)

SAI THOOM MEIN MACHI. ( Fish in green garlic, Sindhi style). Served with CASSAVA BHAKRI. This is a very simple Sindhi recipe, especially made during winter months when fresh garlic stalks are available in India. Here in jakarta we  don’t get them very easily. We happened to get some yesterday and I happily made this with fresh fish. Made the exact same with Paneer also for my daughter😊 so vegetarians can also make this using any vegetable.

300 gms of chunky fish ( I used  red snapper)

Wash fish well, cut into chunks, rub some salt and keep aside.

• 1/2 cup  finely chopped fresh garlic heads.
• 1/2 cup  finely chopped fresh garlic stalks.
• 1/2  cup finely chopped coriander leaves
• 2 tbsps kasoori methi.
• 3 finely chopped green chillies.
• 1/2 tsp mustard seeds.
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsps coriander powder
• 1 tsp cummin powder.
• 1 tsp garam masala.
• 2 tbsps wheat flour made into a slurry, use as required.
• Salt to taste.

1. Wash the salted fish
2. Heat about 4 to 5 tbs of oil in a pan.

Flash pan fry the fish, till 80 percent done.

Keep aside.

In the same hot oil,  add mustard seeds, add turmeric, coriander powder, cummin powder, red chilli powder, garam masala and salt. Stir . Next add kasoori methi and green chillies.

1. Stir fry for a minute
2. Add the remaining greens, stir fry well.
3. Add the fish pieces and mix.
4. Add about 2 cups water.
5. Boil for few minutes, add the slurry, just enough to thicken the gravy. Cook for another 5 mins. And serve hot.

CASSAVA BHAKRI.( gluten free)

• 200 gms finely grated cassava / singkong.
• 1/2 tsp salt.
• 2 tbsps finely chopped coriander leaves.

1. Mix and form into 4 balls. PLEASE DO NOT ADD ANY WATER.
2. Take each ball and pat onto a lightly greased banana leaf/ foil.

Form into a thin roti. Overturn onto a hot non stick pan.

Cook on both sides. Slightly brush with oil on both sides.

Note… this has to be served immediately, or else can keep in a hot case. We even make this bhakri adding chopped onions, green chillies, cummin seeds, and coriander leaves…like a Sindhi koki/loli.