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Palla machhi
پلا مچھی (palla machhi): Sindhi Indus hilsa rubbed with red masala and shallow-fried, a monsoon treat
Every monsoon, when the Indus floods and the palla swim upriver past Kotri barrage, roadside stalls between Hyderabad and Thatta fry the oily, silver fish in front of you, and people drive out from Karachi just to eat it. Palla is the Sindhi name for hilsa, a rich fish with a sweet, almost buttery flesh and a forest of fine bones, so you eat it slowly, with your fingers, alongside plain rice, a smear of dal and lemon. The masala is simple and red: chilli, turmeric, garlic and a little ajwain. Turning the steaks too early is the classic way to lose the crust, so let them fry undisturbed until they release from the pan on their own. Chef's tip: if you cannot find hilsa, shad, mackerel or thick sardine fillets take the same masala well, and they are far less bony.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ¾ lb hilsa (palla) steaks, about 2 cm thickor shad or mackerel; scaled and cleaned
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tsp red chilli powder
- 1 tsp ground turmeric
- 1 tbsp garlic paste
- 1 tsp ground coriander
- 1 /2 tsp ajwain (carom seeds)crushed
- 2 tbsp rice flour
- ½ cup vegetable or mustard oilfor shallow frying
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Method
0/8 doneStep 1: Rinse 1 ¾ lb hilsa (palla) steaks, about 2 cm thick under cold water, pat it dry and rub with 2 tbsp lemon juice and 1 tsp salt.
2 minStep 2: Mix 2 tsp red chilli powder, 1 tsp ground turmeric, 1 tbsp garlic paste, 1 tsp ground coriander and 1 /2 tsp ajwain (carom seeds) with a few drops of water into a thick paste and rub it all over the fish, pushing it into the cuts and belly.
2 minStep 3: Cover and leave in the fridge for 20–30 minutes.
20 minStep 4: Just before frying, dust the fish lightly with 2 tbsp rice flour on both sides.
1 minStep 5: Heat ½ cup vegetable or mustard oil in a wide frying pan over a medium-high heat until a pinch of flour sizzles at once. If using mustard oil, heat it until it just smokes, then let it cool for a minute.
2 minStep 6: Lay in the fish without crowding and fry for 4–5 minutes, untouched, until a dark red crust forms and the fish lifts away easily.
5 minStep 7: Turn carefully and fry the second side for 4–5 minutes until the flesh is opaque right through and flakes easily at the bone.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 27 g
- Carbs
- 4 g
- Fat
- 28 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does palla machhi take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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