- 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
Comments
31st July 2018
A favourite made with Prawn/Shrimp
Thank you so much for this recipie! I made this last night for a dinner party and it was a huge hit. Stacy
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