Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Rub the pomfret with salt and refrigerate for half an hour.
Knead the butter and flour together lightly.
Heat the oil in a non stick pan, add cumin seeds and once they change colour add garlic paste and onion and cook till lightly coloured.
Add the fish stock and green chilli and bring it to a boil. Add the butter-flour mixture and mix well and let the sauce cook for three to four minutes. Add salt and mix. Add the fish and tomatoes and adjust salt. Add sugar and mix. Cover and cook till the
Break the eggs into a bowl and whisk. Drizzle it into the pan. Do not stir but just shake the pan from side to side.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.