Salmon in a Green Sindhi Sauce

Name: Salmon in a Green Sindhi Sauce (Sindhi thoom, methi macchi)
Yield: Serves 6
Cuisine: Pakistani
Ingredients: 7.5 x 2.5 cm/3 x 1 inch piece of fresh ginger, peeled and finely grated; ½ teaspoon ground turmeric; 135 g/4¾ oz bunch of fresh green coriander, finely chopped; 3 green bird’s eye chillies, or Indian small green chillies, finely chopped; salt; ¼ teaspoon red chilli powder, or Kashmiri chilli powder; 900 g/2 lb centre-cut salmon fillet; 8 tablespoons mustard oil; 4 heaped tablespoons dried fenugreek leaves (kasuri methi); 1 teaspoon ground cumin seeds; 2 teaspoons ground coriander seeds; 10 large garlic cloves, crushed or finely grated; 330 ml/11¼ fl oz water, plus more to finish; 1½ tablespoons lemon or lime juice; 400 g/14 oz tomatoes, the greener in colour the better, chopped, then puréed in a blender

Sindhi thoom, methi macchi

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

When India was partitioned in 1947, the Western state of Sindh went to Pakistan. The Muslim Sindhis stayed but Hindu Sindhis were forced to flee. My friend Indur Shivdesani, who gave me this recipe, was two years old that year and came as a refugee to Bombay, where the family took solace in cooking their traditional foods. This dish was among them.

This is one of the tastiest sauces I’ve ever made. It can be cooked ahead and frozen, or covered and refrigerated for a

Ingredients

Asia
India
Pakistan
Fish course
Pescatarian
Bombay
Gluten-free

Ingredients

Method