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

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