Mango Fish Curry — Traditional Sindhi Saiyani Recipe

Why this recipe works

Mango fish curry is a Sindhi coastal specialty — the sour green mango cuts through the richness of fish, the mustard oil pungency adds distinctively Sindhi character. Best with fresh-caught fish from Karachi or Hyderabad markets.

What's great about this approach

• Coastal Pakistani heritage dish
• Sweet-tangy-savory balance
• Pairs with steamed rice
• Light despite richness

What to watch for

• Use green unripe mangoes — ripe mango doesn't work here
• Don't overcook fish — it falls apart
• Mustard oil is authentic — use food-grade kacchi ghani

At a glance

Ingredients

• 500g firm white fish fillets (rohu, surmai, or similar), cut in 5cm pieces
• 2 green (unripe) mangoes, peeled, deseeded, cut in 2cm chunks
• 3 tbsp mustard oil
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 1 tbsp tamarind paste
• 1 cup water
• Fresh coriander for garnish
• Cooked basmati rice to serve

Best mango for this recipe:

Step-by-step instructions

1. Marinate fish in 1/2 tsp turmeric and 1/2 tsp salt. Set aside 10 min.
2. Heat mustard oil in a pan until smoking lightly. Reduce to medium.
3. Add fenugreek and mustard seeds. Wait for popping.
4. Add onion. Sauté 5 min until golden.
5. Add garlic, ginger. Sauté 1 min.
6. Add tomatoes. Cook 5 min until they break down.
7. Add remaining turmeric, chili powder, and salt.
8. Add green mango chunks and water. Bring to simmer. Cover and cook 8 min.
9. Add tamarind paste. Stir.
10. Gently slip fish pieces into the curry. Cover and cook 5–7 min until fish flakes easily.
11. Garnish with fresh coriander. Serve over rice.

Tips from our family kitchen

• Use the firmest white fish you can find — rohu or surmai work well
• Sindhi tradition uses both green and ripe mango sometimes — half and half adds depth
• Pairs with plain steamed rice and a side of fresh raita

Frequently asked questions

Why green mango not ripe?

The sourness of green mango balances the fish richness. Ripe mango would make it overly sweet.

Best fish for this?

Firm white fish: rohu, surmai, pomfret, or similar. Salmon also works but less traditional.

Can I make it less tangy?

Reduce tamarind to half. Add a teaspoon of sugar.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan