Sara Dhanani

Matchi Bhaat

In Curries, Favorite Recipes on February 27, 2021 at 5:00 pm

I finally attempted a recipe my grandma used to make. It has intimidating me for Oh so long.

This is a delightful, fragrant fish curry which my family would serve with dill rice and fried fish with potatoes. My aunt sent her version and I changed it a little bit to make a saucier curry to serve with rice.

This traditional Sindhi recipe is made with dill, cilantro, green chilies, and preferably made with a firmer white fish. It’s a little labor intensive, but totally worth the time.

3 Cod fillets cut in 1/2 or 3rds
1 bunch cilantro
1 bunch dill
4 cloves of garlic
1-2 green chilies
2 teaspoons rai – black mustard seeds
1 tbsp coriander seeds – crushed with a mortar and pestle along with 2 tbsp of cumin seeds
2 tomatoes ( my aunt didn’t use these but I thought they added a lot of flavor)
2 tsp turmeric
1 tsp Cayenne
Salt to taste ( I needed a full teaspoon in the curry and also in the rice)
3 potatoes ( peeled and cube 2 and slice one potato)
2 cups basmati rice – wash till water runs clear and then soak in water till ready to use.

In a magic bullet/blender, blend 1 bunch of cilantro, 3/4 bunch of dill, garlic and chillies with 1 cup of water. Keep it aside, we will use 1/2 for the fish curry and the other half for the rice.

Fish Curry: my family used to make this very watery and serve with fried fish. I didn’t have the patience for that, so I made it with a thicker curry and it was really good)

Heat 2 tbsp oil in a pot ( wide would be ideal, but anything works), add 1/2 of cumin/coriander, 1/2 tsp of turmeric powder, cayenne pepper and then 1/2 of the dill/Cilantro mixture. Let it fry. Add 2 chopped tomatoes and keep sautéing ( if it sticks, add 1/4 cup water) until the curry has some oil leaving it. Add 1 cup of water, bring to a simmer and add the sliced potatoes ( this was my addition, traditionally no potato in the curry) and cod. Cover and let it do it’s thing. You can cook it to your desired consistency.

Rice –
Heat oil in the vessel of your choice, add Rai seeds, rest of cumin/corriander seeds, 1/2 tsp of turmeric and then the rest of the cilantro/dill mixture. Chop the rest of your dill ( other 1/4 from the bunch) and add that now. Sauté. Add 3 -3.5 cups of water – bring to a boil. Add cubed potatoes, salt to taste. Once the water is boiling, drain the water from the soaked rice and add rice to the boiling water. I cook by estimating so 1:1.5 ratio is was I use (rice/water). Bring rice to boil, once boiling, lower heat and cover the pot till rice is done.

Creamy Tomato Soup

In Vegetarian on February 20, 2021 at 12:30 pm

Since it’s 70ish degrees in Phoenix, it’s still soup season here. I love fast, nutritious recipes for my girls and this one fit was spot on!


32 oz Pomi finely chopped tomatoes

One shallot

One cup broth ( veg or chicken)

Tbsp oil

1/2 tsp garlic powder

A sprinkle of dried thyme

A sprinkle of dried oregano

1 cup water

1/4 cup heavy whipping cream or half n half


Heat one tbsp oil in a heavy bottomed pan. Add one finely chopped shallot. Sauté and add garlic powder, thyme and sauté for a minute on low heat. Add finely chopped tomato ( I love the Pomi brand). Cover and simmer for 5 mins. Add chicken broth, salt, pepper and oregano ( it should be smelling divine by now), simmer covered for another 10 mins. Add cream and mix in. Cover for 5 minutes and it’s done.

You can serve with grilled cheese or crostini.

Thai Red Curry Ramen

In Favorite Recipes on February 18, 2021 at 11:41 pm

This is a super easy and delicious quick meal! It seems like a lot of steps, but it’s really not. While the water is boiling for the ramen, I make the curry. Then while the curry is cooking, get the broccoli in the oven.


Two cans of coconut milk

8 oz Ramen

Two tbsp of Thai red curry paste

1 chicken breast cut into 2-3 inch strips

16 oz Chicken Broth

1 tbsp of avocado oil

1 shallot chopped finely

2-3 cloves of garlic chopped finely

Broccoli or Brussels Sprouts


Heat 1 tbsp of avocado oil in a heavy bottomed Dutch oven, add finely chopped shallot and garlic. Sauté till fragrant, and then add 2 tbsp of red curry paste and sauté, till oil separates a little. Stir the coconut milk and add to the pot, mix it well. I prefer 2 cans but you can use 1 if you don’t like it too coconuty . Add chicken and let it cook in the coconut curry. Add 1/2 of the chicken broth. Simmer till done

In a separate sauce pan bring water to boil. Once boiling add ramen. Once ramen is cooked ( it cooks fast!) drain water, and add the ramen to your coconut curry.

You could add Brussels or Broccoli to curry, but I like toast them in the oven at 400 for 10 mins. It’s basic – layer parchment over a baking sheet. Spread broccoli or Brussels, a sprinkle of salt and into the hot oven for 10ish mins.

To assemble, dish out ramen, the ladle with some curry, and some veges to top!