Pic shows Seyal Rawas Fish
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Seyal Pallo

The Pallo is a delicacy to hardcore Sindhis, we enjoy this fish to any other fish. Its like a treat if you make this fish and invite your relatives over for a meal. So here I go disclosing another family recipe.

Ingredients :500 gms Pallo - cleaned, gutted, head less, tail less, scales on (some leave the head on)
250 gms Onions - chopped small + 250 gms Tomatoes - chopped small + 5-6 Green Chillies - chopped fine
1 tsp Red chilli powder + 1 tsp Coriander powder + 1/2 tsp Turmeric powder + 2-3 tbsp Tamarind Juice
1 Small pod of Garlic - chopped + 2 inch piece of Ginger - peeled n chopped + 30 ml Brandy / Cognac
Salt to taste + Oil for frying

Method :
Fry the ginger n garlic, add onions, green chillies with red chilli powder, coriander + turmeric powder and salt, fry till onions turn light brown, add tomatoes, fry till cooked, set aside. Cut the pallo lenghtwise, in a large non stick frying pan add very little oil, slow fry with fleshy part up, let the scaly side turn golden crisp. After this, cover the entire fleshy part with the cooked onions & tomatoes, pour the tamarind juice over it, cover the pan, let it simmer for 15 mins, check to see the scaly side dosent get burnt. This is a very oily fish, use very little oil while cooking. And here comes the best part, we use the brandy / cognac to flambe the pallo just before we bring it to the table, this adds amazing flavour to the already great smelling dish. We eat it with steamed rice, chappati, or just on its own, there is not much gravy here as we have not added water, just lots of onions and tomatoes making the juices. And remember please dont talk while eating this fish becoz of the millions bones in the fish (my granny use to say this to us, also she would insist we wait upto 2 hours after eating this fish to have any milk products, as this fish reacts with milk.

Enjoy !

Saucy

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