How to make Patio -
Sweet, sour and slightly spicy Parsi fish dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Oil (ऑइल)
Cuisine : Parsi
Course : Main Course Seafood
For more recipes related to Patio checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Mase Kalvan Grilled Salmon Prawn Ambotik Prawn Massaman Curry-SK Khazana
Patio Recipe Card
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 : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Patio Recipe
Pomfret whole, silver, cleaned 4
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Curry leaves 4-6
Onion finely chopped 1 medium
Green chillies 2-3
Garlic chopped 1 tablespoon
Ginger finely chopped 1 inch
Turmeric powder ¼ teaspoon a pinch
Red chilli powder 1 teaspoon a pinch
Tomatoes finely chopped 2 medium
Salt to taste
Sugarcane vinegar 1 tablespoon
Jaggery (gur) chopped 2 tablespoons
Fresh coriander sprigs 2-3
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and curry leaves and let the curry leaves crackle. Add onion and sauté till light golden.
Step 2
Slit green chillies, add to pan and sauté for 1 minute.Add garlic and ginger and sauté for 1 minute.
Step 3
Add turmeric powder and chilli powder and sauté on low heat for 30 seconds.Add tomatoes and mix. Add salt, mix and cook for 1-2 minutes.
Step 4
Add ½ cup water, mix, cover and cook on low heat for 10 minutes.
Step 5
Make incisions on each fish from both sides.Rub some salt, a pinch turmeric powder and a pinch chilli powder on both sides of fish.
Step 6
Place the marinated fish in the pan, mix and cook the fish from both sides till done. Add sugarcane vinegar.
Step 7
Chop jaggery, add, mix and cook till it melts.
Step 8
Place the fish on a serving platter and pour the tomato mixture on top.
Step 9
Finely chop coriander sprigs, sprinkle on top of fish and serve hot.
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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.
