Saas ni machi is one of the most favourite among Parsi dish. It’s normally served during Parsi wedding.No Parsi wedding is complete without serving this sweet, tangy spicey fish delicacy.
Ingredients required:
• Fish* 500 gms. Cleaned, washed and pat dried. • Onion 2 medium size chopped• Garlic 6 cloves• Green chilly 4 nos• Curry leaves 1 sprig• Ginger 1″ length ( could be optional) • Black pepper 1/2 tsp• Cumin seeds 1/2 tsp• Rice flour 3 tbsp• Tomatoes** small size cut in halves 4 nos• Lime juice from 1 medium sized• Coriander leaves 2 sprig• Mint leaves 2 sprigs• Egg 1no• Vinegar 1/2 tsp• Sugar 1/2 tsp• Cooking oil 3 tbsp• Salt to taste
* You may use either Pomfret, Red snapper or King fish. ** Preferably Cherry tomatoes.
Step 1.Let’s grind a paste by using onion, garlic, green chili and ginger. Grind it to a chunky consistency.
Step 2.Time to marinate the fish. Take washed and drained fish. Sprinkle little salt, lime juice and pepper powder. Mix well and leave it to test for atleast half an hour. If you have time, refrigerate the fish for atleast an hour.
Step 3.Heat a pan over medium flame. Pour oil. Once oil is hot, add cumin seeds,curry leaves and saute till it’s about to crackle Add the grounded paste and saute till its raw aroma diminish. Add rice flour and saute for about 3 minutes. Add little water and whisk well to avoid any lumps.keep adding water little by little according to required consistency. As the sauce starts to get thickening, add coriander leaves and mint leaves and cherry tomatoes.(Preferably cut in to halves).Add little salt. Remember, sakta is added to fish while marination. Now time to add fish and cook on low flame for about 6 minutes.
Step 4
Now time to perform the crucial process of giving the final touch for Saas ni machi.
Take an egg, whisk nicely. Add the sugar and give it can good whisk to get it perfectly emulsified.Add the vinegar to it and mix well. Remove the fish from flame and allow to cool a bit. Remove the fish pieces from the sauce to enable you to mix the egg along with gravy.Pour the egg in to it little by little and keep whisking if not the egg may get poached. The heat in gravy would be sufficient enough to get the egg mixture cooked and get amalgamated to derive a delicious sauce. Check for salt. Now add back the fish pieces to gravy and cook for another 2 minutes if you feel, the fish and sauce need to be more hot, but remember at complete low flame and stirring from sides with out breaking fish pieces. Garnish with chopped coriander leaves.
Happy cooking!
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