Fish with Caramelised Onions
(Sindi Seyala Machi)

- Serves 4

Sindi Seyala Machi, literally meaning fish with caramelised onions is a very common staple in Sindi households. So common that when a Sindi mentions they are cooking fish for lunch, they are probably referring to this delicious recipe, yet the dish is nowhere to be found on restaurant menus. Not to worry though, as the popular staple is extremely easy to make at home.

Watch this quick and easy recipe video on Instagram.

Ingredients for Fish with Caramelised Onions (Seyala Machi)

For sauce:
3 tablespoons coconut or olive oil
600g red onions, cut into large cubes
1 fresh green chili padi, finely chopped (use red chili padi for spicier curry)
200g fresh tomatoes, cubed
1/4 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon salt
1/4 cup freshly chopped coriander leaves

For spiced fish
4 steaks (about 600g) mackerel or threadfin or snapper, cut into steaks
1/2 teaspoon chili powder
1/2 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon mango powder
1/2 teaspoon salt
1 tablespoon coconut or olive oil

Recipe

Heat oil in a wok on medium flame, add cubed onion and cook for about 10-15 minutes stirring occasionally until lightly brown.
Next add fresh chili, and tomatoes - stir. Cook for 2-3 minutes until tomatoes are slightly pulpy. Add chili powder, turmeric, coriander powder, salt, and coriander leaves - stir well.
In a small bowl, mix together chili powder, coriander powder, turmeric, mango powder and salt. Sprinkle spice mix generously on both sides of the fish steaks.
Place spiced fish on top of caramelized onions, drizzle or spray another tablespoon of oil all over. Cover, reduce heat to low-medium and cook for about 15-20 minutes until fish is completely cooked. Serve hot with steamed rice, Roti's or Naan.