How to make Machchi No Patio -

Sweet and sour fish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Parsi

Course : Main Course Seafood


For more recipes related to Machchi No Patio checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Jamshedji Fish Ginger and Scallion Fish Quick Fried Prawns With Mushrooms Steamed Fish

Machchi No Patio

Machchi No Patio Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Machchi No Patio Recipe

  • Pomfret 1 large

  • Coriander seeds 3 tablespoons

  • Cumin seeds 2 teaspoons

  • Oil 3 tablespoons

  • Onions sliced 3 medium

  • Ginger chopped 1 inch piece

  • Garlic chopped 6-8 cloves

  • Green chillies chopped 3

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Malt vinegar 2 teaspoons

  • Tomatoes chopped 3 medium

Method

Step 1

Cut pomfret into half-inch thick slices through the bones. Dry roast coriander seeds and grind with cumin seeds to a powder. Heat oil in a pan, add onions and sauté till golden.

Step 2

Add ginger, garlic and green chillies and sauté for half a minute. Add coriander-cumin powder and red chilli powder and sauté for two to three minutes. Add salt, sugar, vinegar and tomatoes.

Step 3

Cook for two to three minutes. Add one and a half cups of water and bring it to a boil. Reduce heat and siimmer for twenty to twenty five minutes. Add fish, cover and cook on simmer for fifteen to twenty minutes or till the fish is done. Serve hot.

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MasterChef Sanjeev Kapoor

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.