Sindhi fish kok

Sindhi style machi/fish kok

Maachi kok or fish kok, is a sindhi style of cooking fish. Normally only HILSA/ ILISH fish is cooked in this way… we sindhis call Hilsa as PALLO. Here in jakarta its difficult to get pallo aka hilsa. And frankly I prefer using boneless fish fillets with skin on. . As pallo has too many fine  bones. But its a easy recipe. .Do try this and have it with khichdi rice or sindhi phulko( chapati). Its a tangy and spicy dish which does not take long to make. I  have also made Paneer using the same recipe. KOK over here means uncooked onion tomato marination. Cooked while pan steaming.
Long before Partition,  buying Pallo fish was an elaborate affair, and the River Indus in Sindh gave a huge bounty of  these fish , especially during the monsoons. Our men  ancestors would buy pallo on sundays and this was cooked by the womenfolk , mostly for lunch only, to be enjoyed leisurely.
I have seen my mom preparing this kok pallo on many a sundays, for my grandparents or when we had special guests. She would cook this on a special tawa we had ( before the advent of  non stick pans).
On a sigdi( coal flame).
Just before serving she would heat up some brandy in a deep  hot metal  spoon,  flambe it, and pour over the fish..šŸ˜Š( mind you, this was for special guests).
My mom cooked andaz se, is a vegetarian but she could cook super tasty non veg.

200 gms Carp fillet ( Gurame)with skin or any other river fish. Gurame is a fresh water fish.
( I tried using red snapper, which is a salt water fish, but sadly it became too dry.)
Lightly salt it and keep aside for few mins, rinse and pat dry.

In a bowl, add
1 tbsp oil
1/2 cup finely chopped onion
1 red tomato finely chopped
1 or 2 chopped green chillies
1 tbsp finely chopped ginger.
1 tsp corriander seed powder
1/4 tsp Amchoor
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chillie powder
Salt to taste…I used 1 tsp.
2 tbsps yogurt.

Mix this together using your hand, giving the ingredients a good massage. ( can use gloves)
Lastly add about 1/4 cup finely chopped corriander leaves.
Keep aside.

Back to the fish.
Heat 2 to 3 tbsps of oil in a non stick pan.
Slip in the fish, skin side down
Cook on both sides till 50 percent done.
Remove in a plate and apply the masala generously on the white part.

Slip the fish back in, skin side down.
Cover and cook on low heat for 10 mins.
The steam will cook the masala and fish.

Done. Sprinkle corriander leaves.

Serve hot.

This same masala can be used for making Paneer kok.
Shared some photos in comments section.

Paneer kok

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 weĀ  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 daughteršŸ˜Š so vegetarians can also make this using any vegetable.

300 gms of chunky fish ( I usedĀ  red snapper)
Wash fish well, cut into chunks, rub some salt and keep aside.

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

Wash the salted fish
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,Ā  add mustard seeds, add turmeric, corriander powder, cummin powder, red chillie powder, garam masala and salt. Stir .
Next add kasoori methi and green chillies.
Stir fry for a minute
Add the remaining greens, stir fry well.
Add the fish pieces and mix.
Add about 2 cups water.
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 corriander leaves.

Mix and form into 4 balls. PLEASE DO NOT ADD ANY WATER.

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 corriander leaves…like a sindhi koki/loli.

MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS( Ikan kembung samal pete).

IKAN KEMBUNG SAMBAL PETE.
( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS)
Stink beans, bitter beans , twisted cluster beansļ˜Šthe names areĀ  enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try themļ˜Š Very very popular here in Indonesia. Petai( pronouncedĀ  Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried.
In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India.
Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart.
These bright green beans surely brighten up a dish.
Ikan kembung is a distant cousin of the mackerelļ˜Š. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..ļ˜Špls excuse the photography.

500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish.
Wash well, rub lime juice and salt over it and let sit for half an hour.
Next rub some corriander powder and turmeric into the fish
Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering.
Keep the fish in a serving dish.

Sambal.( 1st step grinding)
7 red chillies
5 bird eye chillies
6 shallots
3 garlic pods
1 tsp salt
50 ml or 3 tbsps water.
Blend all this .keep asaide.

Step 2.
Heat 6 tbsps oil in a pan
Add the blended paste, 1 stalk of  lemongrass( slit and bashed), 3 torn kaffir lime leaves
Cook this till oil seperates.
Now add
10 whole bird eye chillies
1 big tomato sliced
1 tbsp jaggery or brown sugar
1/2 tsp sugar
50 ml or 3 tbsps water.
Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)

Now cook all this for 10 mins till the beans lose thier rawness.
To assemble.
Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil.
Eat with hot white rice and some stirfry vegetables.
Have shared some photos in the comment section.

Siomai

Siomai
Siomay, is an Indonesian steamed fish dumpling madeĀ  with tofu, potatoes etc served with peanut sauce.
This dish is a meal on its own.Here in Indonesia ikan tengiri( surmaiĀ  fish) mixed with cornflour or tapioka flour is used as a filling . Served with peanut sauce, sweet soya sauce( kecap manis)Ā  and lime juice .Ā 
The chinese version of siomai is usally made with wonton wrappers, shaped to look like small cylendicals cones. That is normally made from pork and served with chillie sauce and comes under the catagory of dimsums.
The indonesian version is much more heartier and filling.
Pork is not used for halal reasons, fish is subsitituted.
Vegetarians may omit the fish . In that case add 2 tbsps moreĀ  of cornstarch .
Today I am sharing theĀ  homemade version of siomai which we try to make at least once a month. Pls do try it.

Ingredients
8 small potatoes
8 squares of tofu ( each tofu square can be 6 cms Ɨ6cms)
8 leaves of cabbage ( discard thick stem)
1 big bittergourd( if you like it)
Boiled eggs divided into 2 ( optional)

1/3rd cup finely chopped spring onion and celery
3 to 4 tbsps of cornflour.
1 tsp salt
1 tsp sugar
1 tsp pepper
1/4 cup grated carrot.
250 gms of boneless and skinless ikan tenggiri( surmai fish)( mackerel)

About 1/4th cup grated carrot for garnishing.

Peel the potatoes, and scoop out , leaving a shell behind. ( picture in comments section)
Scoop out the tofu also, leaving a shell.
Cut the bittergourd into 3 and discard the seeds and flesh. Soak the bittergourd in salt water.
Reserve the scooped out potato  bits and tofu .
Blanch the cabbage leaves and keep.

For filling..
Heat 1 tbsp of oil and pour on chopped spring onions and celery( this will help release flavours)
Finely blend the fish to get a paste.
Finely chop the  scooped out reserved
Potato and tofu( I used a food processor)
Mix fish paste, potato, tofu, and 1/4th cup grated cartot in a bowl.
Add finely chopped spring onions and celery, season with salt, pepper and msg( optional).
Add the cornflour and mix well.
You shoud get a very thick paste.
Put some of this filling, into each potato, tofu,and bittergourd shell. ..level it out
Put about 1 tbsp filling on a cabbage leaf and roll tightly. Put a little grated carrot on top of each potato and tofu.

Arrange tofu, potato, bittergourd and cabbage in a steamer and steam for about 15 mins. Reserve.

Peanut sauce..

100 gms fried peanuts with skin or without
4 kaffir lime leaves ( middle stock removed)
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
3 bird chillies, 3 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp

. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste.
3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating.
Keep aside.

To assemble
Put the siomai pcs on a plater, and roughly give them cuts on the platter itself ( for eg, give 2 cuts to potato to get 4 chunks)
Pour the peanut sauce on top of the siomai, dot with kecap manis or tomato ketchup ( I used bothļ˜Š)

Ps.. if you dont have sweet soy sauce,
Mix 2 tbsps of normal soy with 2 tbsps of honey. And use.

Squeese lime juice and some fried onions, . Serve hot.