Sindhi dry Masala Fish/Sindhi Sukhi Machi

Sindhi cuisine basically originated from Sindh, now located in the eastern border of Pakistan.The staple food of Sindhi household basically consists of Phulka, a wheat based flat bread and rice with a combo of dal and sabzi. I came across this very nice article on sindhirasoi.com, giving a glimpse of Sindhi food and culture . Thanks Alka , for this  wonderful article. Today's recipe is a Sindhi sukhi machi/ Sindhi dry Masala Fish inspired from the cookery show by well known Pakistani chef Mehboob Khan.

Preparation time : 15 to 20 minutes

Cooking time : 25 to 30 minutes

Serves : 5 

Guest Post: Shrimp in Gravy with Homemade Shrimp Stock

This tantalizing treat of Shrimp in Gravy with Homemade Shrimp Stock is sent by Jenny Smith . She is a foodie and love writing blogs to share her experiences ,like different recipes, quality of food , etc. In this content, she has shared this tasty and savory Shrimp Recipe , so that by avoiding the expenses of going to an expensive restaurant, you can taste a delicious seafood recipe at your own place. Hope you would like it !!!

Ingredients used in the recipe

• 10 to 15 medium sized shrimp
• 2 cups of Homemade shrimp stock
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1/4 tsp white pepper
• 3/4 tsp paprika
• 1/4 tsp thyme
• Crumbled Bay leaf, 1
• 1/3 cup Browned flour
• 1/8 tsp Cayenne pepper
• 1 tsp minced garlic
• 1/4 tsp Black pepper
• 1 tbsp File powder
• 1/4 tsp Oregano
• 1 tsp Salt
• 1/4 cup butter

Preparation time : 15 to 20 minutes

Cooking time : 1 hour (excluding the time for preparing stock)
Serves :  4 to 5

Directions :

• Prepare a Shrimp stock with shrimp shells and heads

Rinse the shrimp shells and heads properly and keep it in stockpot with 4 big cups of water , 1/2 cup of coarsely chopped celery and onion . Now, bring it to a boil on high heat. After sometime, reduce the heat, let simmer for 10 minutes. Again turn the heat to medium  and let simmer for another 25 to 30 minutes. Allow to cool, and strain. The stock would reduce to approx  2 cups.

• Prepare seasoning

Mix 1/4 tsp White pepper, 3/4 tsp Paprika, 1/4 tsp Thyme, Crumbled Bay leaf 1,  1/8 tsp Cayenne pepper , 1/4 tsp Black pepper ,1 tbsp File powder, 1/4 tsp Oregano, 1tsp salt  in a small bowl.

• Prepare main dish

In a preheated, cast iron skillet, add 1/4 cup of butter with the chopped onion, green pepper and celery, stir fry for a minute or so.Next add the seasoning and over medium heat stir it frequently. When it is cooked for 2 to 3 minutes, add the minced garlic, cook for another 2 to 3 minutes. When all  the vegetables start forming a greasy crust , add the browned flour. Over medium heat cook it for a minute by continuous stirring. Now, add half of the stock , keep stirring, let all the flavors blend together. Next, add rest of the stock, and let simmer on low flame for 20 to 25 minutes or until you get a semi-gravy like consistency.   Lastly, add the shrimps to the gravy, cook for another 5 minutes. Serve it hot over rice. This shrimp gravy will definitely add up new essence to your meal.

Shark Ambotik

My hubby got some fresh shark meat from Asian store last weekend, so I thought of trying  Shark Ambotik,   a  delicious and extremely  flavorful dish well known for its TANGY and SPICY taste. "Ambot" meaning TANGY and "tik" meaning SPICY is a Popular Goan cuisine which goes extremely well with  SHARK  meat because of it's strong flavor. There are a lot of variations to prepare a Ambotik curry with fish like Pomfret, Mackerel, Sardines , but I felt this version to be the best as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy. I have improvised the recipe adding a little  sugar to enhance the flavors of the dish, also used kokum petals instead of tamarind.

Preparation time : 10 minutes
Cooking time :  20 minutes
Serves : 5