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Sindhi Cuisine and Sindhi Fish Pulao

Sindhi Cuisine and Sindhi Fish Pulao
Good Food guest contributor, features here Sindhi Fish Pulao. A recipe that is as much appealing to the eye as to the palate.
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Source:  Rehana Lashari
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  • Sindhi Fish Pulao. A recipe that is as much appealing to the eye as to the palate.

  • Roots of Sindhi gastronomy go as far back as 5000 years. Over the centuries it has absorbed elements from various other cuisines, but the array of dishes retained its own unique taste.

  • Combinations of dishes are also important in Sindhi cuisine. The daily food in most households consist of wheat-based flat-bread and rice accompanied by gravy.

  • Rahu (in Urdu) and Kuriro (in Sindhi) is a fish of the carp family, commonly found in Sindh’s rivers and fresh water. Rahu breeds in during monsoon period. Female lays about two million eggs at a time. Young ones may attain a length up to 45 cm and weight of about 675 gm in one year. Fries may be transported over long distances with little mortality.

  • Rahu fries survive on zooplankton, fleas etc. While the fully developed ones feed upon the bottom sand, mud, vegetable leaves of aquatic plants, algae etc. As it is pond & bottom feeder both, Rahu is most suitable for pond culture. The elongated body of Rahu that is bluish or brownish grey on the dorsal side attains length of more than 90 cm. The fins are grey, red or blackish.

  • Note: The 2.5 years old, 4.5 kgs Kuriro/Rahu, utilized to prepare this dish was bred at Lashari’s native farms.

  • Basmati Rice:

  • Flavorsome long grained & non-glutinous Basmati rice has been cultivated for centuries in hot and humid climate of Pakistan. Fat/cholesterol/sodium free Basmati is full of all eight essential amino acids, important B-complex vitamins as well as phosphorus, iron, and potassium.

  • Ingredients:

  • Fresh water fish 1 kg

  • Onions 3/4 kg

  • Tomatoes 5

  • Red chillies crushed 2 tsp

  • Coriander seeds crushed 4 tbsp

  • Cumin seeds crushed 2 tbsp

  • Rice 1.5 kg

  • Garam masala 1 tbsp

  • Turmeric powder 1 tsp

  • Ginger/garlic crushed 2 tbsp

  • Salt 2 tsp

  • Oil 1.5 cup

  • Lemon juice 

  • Green chillies

  • Cooking Direction:

  • Wash the fish (cut into pieces) thoroughly & rub lemon juice onto it.

  • Fry onion in one or 1.5 cut of oil till light brown.

  • Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) & fry well.

  • Put fish pieces in it and sprinkle a little crushed coriander, cumin adn shan fish masala.

  • Pour 1.5 glass of water, cover with lid seethe till water evaporates and oil appears on top.

  • Check if it is cooked with out breaking the fish.

  • Shift fish pieces and some gravy on a plate.

  • Garnish with green coriander leaves.

  • To prepare Rice:

  • Immerse basmiti rice in water.

  • Pour adequate oil, 1.5 tsp haldi powder, some gram masala, basmati rice (soaked earlier) and some water on the remaining gravy.

  • Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.

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