Sindh is a region that sits on the eastern boarder of Pakistan and this fish dish is a real favourite from that area. Traditionally it's cooked with the Palla fish which is a river fish that is sadly running dangerously low in these parts. This is also the national fish of Bangladesh.
Make sure you choose fish that is meaty and chunky so it holds together when it is fried. I like to use a chunky white fish such as haddock or plaice because they really soak up the flavours from the dry masala spice mix. Once it's cooked you get a wonderful spicy coating on the outside and delicious soft flaky fish inside.
For a really special meal you can even try it with some mushy peas!
|Typical values*||per Serving|
|of which saturates (g)||0.2|
|of which sugars (g)||0.1|