Palla Machli

Today we bring you Palla Machi recipe from the heart of Sindh. Palla is a famous #sindhi dish commonly available in Jamshoro and Hyderabad. People specially travel to Jamshoro to taste this delicacy. #FoodFusion #HappyCookingToYou

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  • Palla machli & aani (Palla fish with roe) ½ kg (washed)
  • Namak (Salt) to sprinkle
  • Lemon juice ½ tsp

Prepare Fish Spice Mix:

  • Dhania powder (Coriander powder) 2 tbs
  • Namak (Salt) ½ tsp or to taste
  • Zeera (Cumin seeds) crushed ½ tsp
  • Garam masala powder 1 tsp
  • Lal mirch powder (Red chili power) ½ tbs or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Chaat masala ½ tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tbs

Prepare Tomato Sauce:

  • Cooking oil 1 & ½ tbs
  • Pyaz (Onion) chopped 1 large
  • Tamatar (Tomatoes) chopped 2 medium
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chili power) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Namak (Salt) ½ tsp or to taste
  • Garam masala powder ½ tsp
  • Hari mirch (Green chili) chopped 1
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Cooking oil ¼ Cup
  • Imli pulp (Tamarind pulp) 2 tbs
  • Fish spice mix to taste


Cut palla fish with roe into two halves from the center & pat dry it.

Sprinkle salt,lemon juice & set aside.

Prepare Fish Spice Mix:

In bowl,add coriander powder,salt,cumin seeds,garam masala powder,red chili powder,turmeric powder,chaat masala,cumin seeds,mix well & set aside.

Prepare Tomato Sauce:

In frying pan,add cooking oil,onion and sauté until translucent.

Add tomatoes and mix well.

Add coriander powder,red chili powder,turmeric powder,salt,garam masala powder,mix well and cook until tomatoes are soft.

Add green chili and mix well.

Add fresh coriander,mix well & set aside.

In frying pan,add cooking oil,place palla fish and fry on low flame from one side until golden brown then turn and sprinkle prepare fish spice mix and basting with cooking oil.

Add tamarind pulp and prepare fish spice mix.

Serve with tomato sauce.

Recipe By: Shahnaz Shahid

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