It is a Parsi delicacy that is usually served on weddings and other occasions. Its spicy, sweet and tangy, a blend of all the great flavors in one plate! Follow the recipe and you will have an awesome dish every time ….. so start creating memories!
Ingredients:
One large pomfret fish cut into 1½ inch pieces or king fish - I am using black pomfret in this recipe
3 green chillies
2 tablespoons of lasan jeeru marcha masala - garlic, cumin & chilly paste (recipe in my magic mixes section of this website)
2 teaspoon cumin powder
2 onions chopped finely
1 large tomato cut into quarters
4 tablespoons malt vinegar
4½ tablespoons sugar
1 egg
3 tablespoons rice flour
Handful of chopped coriander
7-8 curry leaves
3-4 tablespoons of oil
5 cups of water
Salt & pepper as per taste
Instructions:
Marinate fish with salt and pepper (as per taste) along with 1 teaspoon of cumin powder and 1 tablespoon of the lasan jeeru march masala.
Fry onion in oil until it turns pinkish or translucent along with green chillies and add one tablespoon of the lasan jeeru marcha masala in it. Keep stirring the same for about a minute and add 1 teaspoon cumin powder and 3 tablespoons of rice flour. Keep mixing everything. The flour will cling to the onions and form little lumps.....this is completely fine. Now add 5 cups of water and start mixing the same using a whisk to break down the lumps. Keep mixing until no lumps are there and bring the mixture to a boil.
When the mixture is boiling add the curry leaves, coriander and salt as per taste.
Separately beat 1 egg, now add 4½ tablespoon of sugar to the same and mix well. Lastly add 4 tablespoons of vinegar and mix everything. When the gravy is simmering, slowly add the egg mixture (in a thin stream) and keep on whisking so that the egg doesn't get poached. Bring to a boil and now add the quartered tomatoes and marinated fish to it. Let it simmer until the fish cooks (a few minutes) and eat hot with rice and poppadum's!
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