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


  1. Heat oil in a deep pan then add ginger garlic paste
  2. Stir for 2 minutes then add ghagga and white zeera and cook until water is dry
  3. 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
  4. Now add kasuri methi and 1 glass of water and cover for 10 minutes
  5. When the gravy becomes thick, sprinkle green chillies and coriander then cover again for 5 minutes on low heat