Parsi fish Sas or Saas ni Machchi

admin, March 5, 2015

Serving Size: 6

Ingredients:

  1. 1 tbsp cumin seeds
  2. 10 cloves garlic
  3. 
3 – 4 green chillies
  4. 
1/2 tsp turmeric powder
  5. 
2 big onions chopped finely
  6. 
6 fillets fish – works best with pomfret though tastes good with Surmai/Rawas as well
  7. 1/3 cup white vinegar
  8. 
3 tbsp sugar
  9. 2 tbsp oil
  10. 1 egg
  11. 3 heaped tbsp maida/high-grade flour
  12. 
3 cups water
  13. 
Salt to taste

 

Directions:

  1. To make, first clean the fish and marinate in turmeric and salt. While the fish is marinating, grind together the garlic, cumin seeds and green chillies
  2. In a saucepan, take some oil and fry the chopped onions until golden brown
  3. Next, add in the flour as well as the cumin – chilli mixture. Dry roast this mixture, ensuring there are no flour lumps.
  4. Once all the oil has been absorbed and the flour is sufficiently roasted (should be light brown in colour), add in about 3 cups of water. Whisk the mixture to ensure there are no lumps.
  5. Now, add in the fish. Cover the saucepan with a glass lid and let it cook on a medium flame for 12 – 15 minutes until the fish is cooked.
  6. While the fish is cooking, in a glass bowl measure up the vinegar, sugar and egg. Whisk everything together until it has blended properly.
  7. The fish gravy should have cooked by now. Give this gravy about 10 minutes to cool down. Once cool, add in the egg and vinegar mixture and give the gravy a good mix – it should now lose its watery texture and become a bit thick. The gravy will now also get a nice off-white colour due to the white vinegar. At this stage, you may need to adjust the gravy to your palette – you want it to have a sour kick but if its too sour, you can add some sugar. Also, season with salt as per your taste.
  8. Give the gravy a final simmer. If you like, you can also pop in some cherry tomatoes at this stage for some colour. I didn’t have any available so I garnished my Saas with some good ol’ coriander instead.
  9. Enjoy fresh with some hot chapatis or with Yellow Khichdi. If you have some leftovers (very unlikely), store in an airtight container in the fridge. Due to the vinegar and egg, the gravy will turn to a jelly like consistency – don’t be scared, this will turn back into a beautiful gravy when you heat it up again.
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