- Parsi Fish Curry
- Parsi food adores curries, particularly those with fish or prawns. Traditionally, it must be prepared with bone-in fish. Adding the whole fish is my personal favourite, as it adds to the flavour. The Western world, however, tends to eat 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!|
- 1kg/2.2 lbs fish
- 1 cup desiccated or freshly scraped Coconut
- 6 large flat dry red chillies
- 1 whole pod of fresh peeled garlic
- 1 small onion
- 1/2 tsp sugar
- 1 tsp salt
- 2 tbsp coriander 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 coriander 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.
- 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 chilli powder equals the 6 large flat dry chillies, however the chillies do give the colour and flavour.
- Add 1/2 cup of coconut milk to make it creamier.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala