Wednesday, 14 October 2015

Fish Curry ~ Parsi Food

  • Parsi Fish Curry


  • Parsi Food loves their curry, specially the fish or prawn one. Traditionally it must be with bone-on fish. My personal preference is having a whole fish as it adds to the flavour. The Western world however tends to eats fish fillets and many are squeamish when served with a whole fish! Here I share my curry recipe with salmon fillets. 

Smooth, deep and delicious the Parsi fish curry is hard to beat!


Serves 6 persons



  • 1kg/2lbs fish
  • 1 cup desiccated or freshly scraped Coconut
  • 6 large flat dry red chilles
  • 1 whole pod of fresh peeled garlic
  • 1 small onion
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 tbsp corriander powder
  • 1 tbsp cumin powder
  • 1/4 cup vinegar
  • 1/2 tsp turmeric
  • 12 curry patta/ leaves
  • 2  slit green chillies
  • 1 cup water
  • 1/2 cup fresh tomato puree
  •  1 tsp tamarind paste or kokum paste

  • Grind together until fine, the coconut and red chillies. Now add the onion, garlic, sugar, salt and the corriander and cumin powders with the vinegar to make into a paste.

  •  In a pan heat a tsp of oil and add turmeric curry patta/ leaves and the green chillies.

  • Gently stir for a minute and add the curry paste. 

  • Now add the water. Mix well, bring it to a boil, cover. Lower the heat and cook for 20 minutes. Now add the fresh pureed tomatoes and the tamarind or kokum. Cover again and cook for another 30 minutes on a very low steam. 

  • Add the fish and bring to a boil for 5 minutes. Cover and close the stove. Let it rest for 10 minutes and serve with freshly boiled steaming hot rice.



  • Tips

  • Substitute 1 cup of coconut water for water if you wish. 
  • If you cannot get tamarind or kokum use the juice of one fresh lemon or lime.
  • 2 tsp of chillie powder equals the 6 large flat dry chilles, however the chillies do give the colour and flavour.
  • Add 1/2 cup of coconut milk to make it creamier.


Read all about Parsi Food History and much more in my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine 


Comments
31st July 2018
A favourite made with Prawn/Shrimp



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