Sindhi Cuisine and Sindhi Fish Pulao
by Rehana Lashiri
Sindhi Fish Pulao. A recipe that is as much appealing to the eye as to the palate.Roots
of Sindhi gastronomy go as far back as 5000 years. Over the centuries it has absorbed
elements from various other cuisines, but the array of dishes retained its own unique
taste.Combinations of dishes are also important in Sindhi cuisine. The daily food in
most households consist of wheat-based flat-bread and rice accompanied by gravy.
Rahu (in Urdu) and Kuriro (in Sindhi) is a fish of the carp family, commonly found in
Sindh’s rivers and fresh water. Rahu breeds in during monsoon period. Female lays
about two million eggs at a time. Young ones may attain a length up to 45 cm and
weight of about 675 gm in one year. Fries may be transported over long distances with
little mortality. Rahu fries survive on zooplankton, fleas etc. While the fully developed
ones feed upon the bottom sand, mud, vegetable leaves of aquatic plants, algae etc. As it
is pond & bottom feeder both, Rahu is most suitable for pond culture. The elongated
body of Rahu that is bluish or brownish grey on the dorsal side attains length of more
than 90 cm. The fins are grey, red or blackish.
Basmati Rice: Flavorsome long grained & non-glutinous Basmati rice has been
cultivated for centuries in hot and humid climate of India / Pakistan. Fat/cholesterol/
sodium free Basmati is full of all eight essential amino acids, important B-complex
vitamins as well as phosphorus, iron, and potassium.
Ingredients:
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chill