FISH PULAO (Fried Fish With Rice) Introduction
Fish Pulao, an Interior Sindh delicacy is one of the most amazing and delicious dish from the Mehran Valley. It is a simple yet appealing dish that is eaten more often in winter as compare to summer, just because fish'efficacy is warm in nature, but it can be eaten in summer as well. The combination of fish with rice is an amazing thing to enjoy where rice cools down the warm nature of fish. Although this dish can be found all around Pakistan but the foremost consumers are from Sindh province. There are two know variants of this dish, one is fish in gravy and rice and the other one is fried fish with rice is which the gravy is optional.
PREPARATION AND PRESENTATION
The method of preparation is as simple as the dish itself. At first big chunks of already marinated bony fish are fried in hot oil and are left to cool down. As you all know that the fish is cooked rapidly so it is not fried to blackened or burnt but a nice golden brown fry. Then the cook boils the rice as it is preferred for this dish to be eaten with boiled rice rather with cooked ones. Once both the main ingredients are cooked/boiled then some gravy is made which is optional. The gravy contains tomatoes, onions and green chilies.
In the preparation of current dish the cook has fried the fish and then cooked rice with the gravy to give it a brown color and mild spicy taste, and then pieces of fish are placed on top of rice. Unfortunately I haven't tasted that dish so I am unable to write anything about its taste but the one who does said the fish was very rich in taste as the river caught fish is always tastier in taste as compare to the caught from sea(according to my opinion) and the rice were also good containing taste of fish in it as the gravy soaked some fish juices.
In the end Thanks to my friend Mudasir Abbasi for this dish.
Fish Pulao, an Interior Sindh delicacy is one of the most amazing and delicious dish from the Mehran Valley. It is a simple yet appealing dish that is eaten more often in winter as compare to summer, just because fish'efficacy is warm in nature, but it can be eaten in summer as well. The combination of fish with rice is an amazing thing to enjoy where rice cools down the warm nature of fish. Although this dish can be found all around Pakistan but the foremost consumers are from Sindh province. There are two know variants of this dish, one is fish in gravy and rice and the other one is fried fish with rice is which the gravy is optional.
PREPARATION AND PRESENTATION
The method of preparation is as simple as the dish itself. At first big chunks of already marinated bony fish are fried in hot oil and are left to cool down. As you all know that the fish is cooked rapidly so it is not fried to blackened or burnt but a nice golden brown fry. Then the cook boils the rice as it is preferred for this dish to be eaten with boiled rice rather with cooked ones. Once both the main ingredients are cooked/boiled then some gravy is made which is optional. The gravy contains tomatoes, onions and green chilies.
In the preparation of current dish the cook has fried the fish and then cooked rice with the gravy to give it a brown color and mild spicy taste, and then pieces of fish are placed on top of rice. Unfortunately I haven't tasted that dish so I am unable to write anything about its taste but the one who does said the fish was very rich in taste as the river caught fish is always tastier in taste as compare to the caught from sea(according to my opinion) and the rice were also good containing taste of fish in it as the gravy soaked some fish juices.
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| Fish Pulao (Fried Fish With Rice) |
In the end Thanks to my friend Mudasir Abbasi for this dish.
Picture credits: Mudasir Abbasi.
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