PARSI FISH DISHES

1. Laganno Sas - Fish in White Spicy Sauce

4 pieces white fish cut into 3 cms. thick slices.
2 tblsp. coriander finely chopped
2 onions sliced thin
2 green chillies cut into small pieces
1 green chilly slit lengthwise
4 cloves garlic cut into small pieces
¼ tsp. cumin seeds
2 tblsp. flour
Salt to taste
6 cherry tomatoes
2 cups water

Blend together in a bowl the following 4 items.

1 tblsp. vinegar
1 tblsp Worstershire Sauce
½ tbsp. sugar
2 eggs
2 tblsp. oil

In a pan fry onions till soft and light yellow in colour. Add coriander, green chilies, slit green chilly, garlic and cumin seeds. Mix and cook on slow fire for 4 minutes. Mix in flour and make a smooth paste. Add water slowly, stirring all the time so that no lumps form. When the mixture reaches boiling point add salt and simmer for about 15 mins. On a slow flame. Add fish pieces, cherry tomatoes, salt and cook fish is cooked. When the fish mixture has cooled add the vinegar mixture. Keep rotting the pan so that the mixture flows over the fish. Serve hot. Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to the boil, add 1 teaspoon salt and simmer, covered, on slow fire for 10 to 15 minutes.

By Hutoxi Hodiwalla

2. Patra Ni Maachi - Fish in Banana leaves

4 slices of pomfret, cleaned
3/4 tsp. turmeric powder
3/4 tsp. red chilli powder
Salt to taste
Banana leaves, lightly oiled on one side.

For the green herbal chutney:
1 tbsp. ginger - garlic paste
2 cups coriander leaves
2 green chillies, chopped
1 tbsp. tamarind pulp
½ cup mint leaves
1 tsp. vinegar
Salt to taste

Apply turmeric, chilli powder and salt on the fish and leave to stand for an hour. Grind all chutney ingredients together into a paste. Apply chutney all over the slices of fish. Wrap in a small piece of banana leaf and tie it with string. Steam these packets in a pressure cooker till fish is done.

By Hutoxi Hodiwalla

3. Baked Prawns

2 cups prawns
4 onions chopped
4 garlic cloves chopped
1 cup fresh coriander leaves
4 green chillies
4 eggs hard boiled
4 eggs
3 egg whites beaten stiff
2 tblsp. vinegar
1 tsp. sugar
salt to taste
½ cup oil

Shell and cut the hard boiled eggs into halves. Boil the prawns in water. Add salt. When done remove from stove and keep aside. Heat oil in a pan and fry onions till brown. Add in garlic, coriander leaves, green chillies and salt. Butter a baking dish and place half the onion mixture in it. Cover it with 4 pieces of hard boiled eggs and half the prawns. Repeat another layer over it.

Mix together vinegar, eggs and sugar in a bowl and pour over the prawn dish. Now spread the beaten egg whites stiff and pour over the prawns and bake in a moderate overn till set.

By Hutoxi Hodiwalla

4. Kolmino Patio - Prawn Patio ( Tasty Dish)

1 cup shelled and cleaned prawns
1tsp garlic paste
4 dry red chillies 1
1/2 teaspoon tumeric powder
3/4 teaspoon cumin seeds
Grind all the above items into a paste.

1 onion, finely sliced
4 onions, chopped
1 1/2 dsp. fresh coriander chopped
1 teaspoon tamarind concentrate
1 tablespoon jaggery grated
salt to taste
2 tblsp.oil

In a pan heat oil. Add 1 sliced onion and fry till golden brown. Add masala paste and cook till aroma fills the room. ie about 5 minutes. Now add prawns and keep stirring till well mixed. Add chopped onion, coriander and salt and stir again. Add 1/2 cup water, cover and simmer, allowing prawns to cook in onion juice. When prawns are cooked add tamarind and cook a few minutes longer till jaggery has melted.
Serve as an individual dish, sprinkled with some chopped fresh coriander or as an accompaniment to white rice and dal.

By Hutoxi Hodiwalla