Fish Recipes
Easy Parsi fish patia
A simple, delicious fish curry recipe from the Parsi community in Bombay. Although the original recipe has loads more ingredients, this quick version is perfect for a midweek supper. The balance of flavours with spices, tomato, vinegar and chilli make it a winner. Salmon is great, but you can also use any firm white fish.
Ingredients
- 500g/1lb 2oz skinless and boneless salmon fillets, cut into bite-size pieces
- 1 heaped tsp ground turmeric
- ½ lime, juice only
- 3 tbsp vegetable oil
- 150g/5½oz onions, finely chopped (approximately 1 medium onion)
- 5 garlic cloves, blended to a paste with a splash of water
- 2 tbsp tomato purée
- 1 tsp mild chilli powder
- 1 heaped tbsp ground coriander
- 1 tsp caster sugar
- 2 tbsp malt vinegar
- salt, to taste
- 1 tbsp chopped coriander leaves, to garnish
Method
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In a mixing bowl, combine the salmon, turmeric and lime juice. Mix well and set aside while you make the patia.
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Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 7–8 minutes, or until soft. Stir in the garlic paste and cook for a minute. Add the tomato purée and cook for 2 minutes, stirring all the time. Pour in 150ml/¼ pint water and stir well. Cook for a minute then stir in the chilli and ground coriander. Add the marinated salmon, season with salt and stir gently.
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Cover and cook over a low heat for 6–7 minutes, until the fish is nearly cooked through. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked. Garnish with coriander and serve with dal, rice or chapattis.
Easy Parsi fish patia