In my books Maya’s Quest and the soon to be published sequel, Aarti’s Dilemma, which are sci-fi stories set in the ancient Indus Valley city of Kukkutarma (Mohenjo Daro), I have mentioend the characters cooking and eating the Pallah fish.
This is a highly migratory fish, native to the Indus River. Because it is packed with natural fats, the ancient people of the Indus Valley preferred cooking methods that utilized its own oils, such as slow-steaming, baking in clay, or roasting over open charcoal pits. Although it has many fine bones it is evern today considered a delicacy especially in a rural as well as urban Sindhi guest table.
I thought that I would share with you all
the way these incredible people cooked one of the most delicious fish in the region.
To cook the aromatic Pallah fish in the ancient Indus Valley Civilization (IVC) style, you must strip away modern ingedients like tomatoes, chili peppers, potatoes and refined oils. Instead, you rely entirely on archaeological findings from sites like Harappa and Kukkutarma (Mohenjo-daro) which includes unrefined sesame oil, earth ovens, earthenware, and a small palette of native spices.
I have tabulated the ingredients and written the two main methods that the archeologist and students of the ancient civilization have unearthed. Its a bit strange compared to modern methods, but the end result… the aroma…the taste…its absolutely worth it!
The Ancient Palette (Ingredients)- The Fish: 1 whole Pallah, cleaned but with the skin left on to protect the delicate flesh.
- The Fat: 2–3 tablespoons of unrefined sesame oil (the primary cooking oil of the IVC).
- The Spices: A coarsely crushed blend of turmeric, ginger, garlic, and cumin seeds (all archeologically verified in Harappan residues).
- The Acid & Salt: Tamarind pulp or wild souring berries, plus sea or mountain salt.
- The Wrap: Large banana leaves or generic broad river leaves (used for baking and steaming).
Method 1: Wadi Ji Macchi (Sand-Baked / Pit-Roasted)This is the closest approximation to the archaeological discovery of the Indus Valley tandoori-style hearths and earth ovens.
- Prep the Spice Paste: Grind fresh ginger, garlic, cumin, and turmeric with a splash of sesame oil and tamarind pulp into a thick paste.
- Stuff and Marinate: Make deep cuts along the flanks of the Pallah. Pack the paste heavily into the cavity and the slashes. Let it sit for 30 minutes.
- The Clay/Leaf Wrap: Wrap the seasoned fish tightly in multiple layers of banana leaves, securing it with organic twine. Traditionally, this package was then encased in a thick jacket of wet river clay.
- The Earth Bake: Bury the clay-wrapped fish directly into the hot embers of a wood fire or an outdoor pit oven. Let it slow-bake in its own fat and steam for 45–60 minutes. The clay will harden, locking all the moisture and oils inside.
- To Serve: Crack open the hardened clay shell, peel back the charred leaves, and eat it directly off the leaf.
Method 2: Bhaapwari Macchi (Earthenware Steaming)The people of the Indus Valley were masters of pottery. This method utilizes ancient steaming techniques over a terracotta vessel unique to their time, and is still made the same way today.
- Coat the Fish: Rub the fish thoroughly with sea salt, turmeric, and a light brushing of sesame oil.
- Set up the Steamer: Fill a deep clay pot (handi) with a few inches of water. Place a perforated clay disc or a lattice of green twigs inside to act as a raised platform.
- Steam: Lay a leaf over the platform, place the Pallah on top, and seal the pot tightly with a heavy clay lid or dough to prevent steam from escaping.
- Cook: Place over a low, consistent wood or charcoal fire for about 30 minutes. The steam melts the rich fats of the Pallah, making it incredibly tender and intensely fragrant.
