Ghagga is a very special kind of fish. It’s a favorite among us Sindhis and is a specialty in Sukkar. It’s an easily available, yet pricey, variety of fish with a taste that’s completely different from most others available in the country.
Whenever my dad comes to visit me from Karachi and asks what I’d like, I ask him to bring me frozen ghagga fish.
I remember when my dadi (paternal grandmother) used to make ghagga fish for lunch at her house. Now when I cook ghagga on my own, I really miss her because she is not with us anymore. I hope to honor her my keeping the taste of her cooking alive.
- Ghagga fish – 1 full
- Tomato Paste – from 5 to 6 tomatoes
- Ginger Garlic Paste – 2 tablespoons
- Green Chilies – 4
- Fresh Coriander – half a bunch
- Salt – according to taste
- White Zeera (Cumin) – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Turmeric Powder – half a tablespoon
- Coriander Powder – half a tablespoon
- Garam Masala Powder – half a tablespoon
- Kasuri Methi – half a tablespoon
- Oil – 1 full cup
- Heat oil in a deep pan then add ginger garlic paste
- Stir for 2 minutes then add ghagga and white zeera and cook until water is dry
- When the water is dry, add all the spices and tomato paste and keep stiring with a spoon for about 10 minutes on low heat
- Now add kasuri methi and 1 glass of water and cover for 10 minutes
- When the gravy becomes thick, sprinkle green chillies and coriander then cover again for 5 minutes on low heat