Fish Patia curry style

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Fish Patia curry style

Courtesy - Alzeyne
0 0 5295

a New style Fish curry

  • To prep

    30 min

  • To cook

    30 min

  • Level

    Easy

  • Servings

    1
  • Fish
  • Turmeric
  • Salt
  • Sugar
  • Onions
  • Green chilli paste
  • Ginger garlic paste
  • Red chilli powder
  • Dhania jeera powder
  • Curry powder
  • Tomatoes
  • Coriander leaves
  • Water
  • Jaggery
  • Lemon juice or Vinegar

Method

  • Step 1
    30 mins
    • Marinate fish with turmeric and salt.
  • Step 2
    7 mins
    • Take oil in a pan, add some sugar, saute onions until brown (sugar added at this stage helps the onions to caramelise).
  • Step 3
    2 mins
    • Add some green chilli paste, and ginger garlic paste.
  • Step 4
    10 mins
    • Add some red chilli powder, dhania jeera powder, salt and curry powder. Add in the pureed tomatoes and chopped fresh coriander and cover and cook, until oil comes to the surface. Add little water if required.
  • Step 5
    2 mins
    • Add some jaggery and lemon juice/ vinegar to bring in the sweet and sour taste. Taste for seasoning.
  • Step 6
    10 mins
    • Add in the marinated fish and cover and cook for a few minutes until the fish is cooked through.
    Serve with dal and rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 89929

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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