Tuesday, 7 July 2015

Fish Rus Chawal ~ Fish with gravy



 Machi no rus
Fish with a gravy

Comfort food best describes this incredible dish from everyday Parsi Cuisine. From the shores of Mumbai and Karachi Parsis tend to love their fish. In this original recipe a fish head was a must. Generally the whole fish was used, since it is the fish bones that give it an exceptional taste. In the western world our kids are unable to eat bone-in fish as it seems to be customary to find fillet fish rather than steaks. However  try adding just a fish bone from your fishmonger while cooking and remove it before serving to enhance flavours if you can!. 






1 cup of roughly chopped fresh tomato

11/2 tsp freshly grated garlic
1/2 ts freshly grated ginger
1/2 cup freshly chopped cilantro/corriander leaves
1 stalk of fresh mint
2 green chillies
1 1/2 tsp cumin powder
1/4 tsp turmeric
1 1/2 tsp red chillie powder
1 tsp salt
3 whole green cardamom pods, pressed
1 stick of cinnamon
3/4 cup crushed browned fried onions
1 1/2 cups water or coconut water

1 lb fish of choice or salmon


Crush together, the tomato, garlic, ginger and green chillies and toss all of this in a pot;add the rest of the ingredients, except the fish and bring it to a boil.

Cover, lower the heat and cook for 20-30 minutes until the gravy is done.

Add the fish, simmer for 5 -7 minutes. Turn the stove off. Let it rest for 10 minutes, check if fish is cooked through and serve with Caramelised Brown Rice.


Tips


Preparing it with coconut water is delicious and tastes more like a light curry.


Serve it with a lemon wedge, beetroots and green onions.


Add a few curry leaves if you like. 


For more Parsi Food repertoire read all about it in my new cookbook 

The Art of Parsi Cooking;reviving an ancient cuisine 
and
Niloufer's Kitchen: Quick and Easy


and/or 
Niloufer's Kitchen : Autumn Menu

Comments from readers

 ·08th July 2015, Jamva Chaloji fb page.

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