A local chef, from a small town of Sanghar District, Sindh, is making headlines for his famous slow-roast fish. While there are many on the block who have been making use of the local fish production, his unique recipe has caught the attention of most of the tourists. Abdul Jabbar Mallah has taken Sajji and turned it into a fish dish.
The Sindhi chef has been making a variety of sea cuisines for the past 20 years. But due to the increase in travel and tourism – and the overwhelming response through social media – Mallah has become a celebrity in the past two years.
I can make 20 fish dishes. However, people outside Sanghar didn’t know me. Due to social media, people not only in Pakistan but also living abroad have started knowing me.
People from all over Pakistan and abroad travel the extra miles to taste his famous Sajji, made with the easily available rohu fish, which is popular in the locality. So, what makes his dish stand out? Well, Sajji, which is a slow-roasted dish, made with either lamb or goat meat. But, Mallah innovated a Sajji dish with fish. And food enthusiasts are often, and quite rightfully so, intrigued by this combo.
Fish sajji was kind of my invention. It was the unique way of cooking fish that first drew attention on social media.
Vloggers, food critics, and enthusiasts have been flooding to his stall for the past 2 years – making his famous dish a must-try for travelers. Some have even asked Mallah to expand his business and take his dishes outside of the country. Word on the street is, his popular recipes will do extremely well in countries like Canada, Saudi Arabia, and the United Arab Emirates – due to the largely growing Pakistani population there.
Recently, I have started thinking about trying my luck in the Middle East. Had there been no publicity through social media, it would have not become possible.
So, how is this famous fish Sajji prepared? After cleaning and marinating the rohu fish with salt, Mallah puts it on wooden rods. The fish is then slow-roasted around a bonfire for at least 2 hours. After that, and to add in a perfect blend of flavors, Mallah uses a special sweet and sour tamarind chutney. Mallah says his famous dishes have taken him to many events.
People invite me especially for cooking on wedding parties, from all over Sindh, Balochistan and Punjab areas nearer to Sindh.
Our taste buds are already curious and ready for a fish Sajji feast – what about you? For all the food enthusiasts, this local chef from Sindh seems to be the ultimate go-to. So the next time you’re visiting the local town in Sindh, make sure to pay him a visit!
Via Arab News
ALSO READ
This Pakistani Chef in Dubai Makes Legendary Biryani [Video]
