How to make Jamshedji Fish -

A Parsi speciality – fish cooked in a mustard flavoured gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Turmeric powder (हल्दी का पावडर)

Cuisine : Parsi

Course : Main Course Seafood


For more recipes related to Jamshedji Fish checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Grilled Prawns In Vodka Sauce Stuffed Mackerel Fish and Chilli Shaslik Claypot Drunken Fish

Jamshedji Fish

Jamshedji Fish 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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jamshedji Fish Recipe

  • Pomfret cut into thick darnes 2 medium

  • Turmeric powder ½ teaspoon

  • Salt to taste

  • Oil for pan-frying + 1 tablespoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Garlic cloves 4-5

  • Ginger 1 inch

  • Onion finely chopped 1 medium

  • Cumin powder 1 teaspoon

  • Green chillies finely chopped 2

  • Vinegar 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Take fish in a bowl. Add salt and some turmeric powder and rub well. Set aside to marinate for 5-10 minutes.

Step 2

Heat some oil in a non-stick pan. Place fish on it and pan-fry for 2 minutes on each side. Drain on absorbent paper.

Step 3

Grind together poppy seeds, mustard seeds, garlic and ginger with sufficient water into a fine paste.

Step 4

Heat 1 tablespoon oil in a non-stick pan. Add onion and sauté till it turns brown.

Step 5

Add ground paste, mix and sauté well. Add remaining turmeric powder, cumin powder and green chillies and mix well. Add ½ cup water and salt, mix well and cook for 2 minutes.

Step 6

Add fried fish, mix gently and simmer for 2-3 minutes. Add vinegar and 1 tablespoon chopped coriander and mix gently.

Step 7

Serve hot garnished with remaining chopped coriander.

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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.