#Taste_Kesa_Hai

Sanghar is well-known for its freshwater Rohu, known locally as Kuriro, which is farmed from the Chotiari Dam. Sajji is a method of roasting that is also used on chicken in the Baloch tradition. People eat fish sajji all year, but most people make an event out of it in the winter to enjoy its smoky flavour.  And when this happens, Jabbar is almost always asked to bring his culinary skills. What is his secret? Worked for two and a half hours. He marinates a three to four-kilo Rahu piece in spices before roasting it over wood and coal. An eight-spice blend is used, including chaat masala, fish masala, white cumin, and cardamom.

#FishSajj
Sangher #Aqeelpathan
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