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Quick Parsi Fish Patia

Quick Parsi Fish Patia is a modern Indian recipe for a classic quick version of a traditional Mumbai curry, Parsi fish patia that simplified the ingredients list and yields a curry that's quicker to make than the origina, traditional, version. The full recipe is presented here and I hope you enjoy this classic Indian version of: Quick Parsi Fish Patia.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

8

Rating:

Tags : CurrySpice RecipesIndian Recipes

The Parsis, whose name means ‘Persians’, are descended from Persian Zoroastrians who emigrated to India to avoid religious persecution by Muslims. This fish recipe originates in that community. A simple, delicious fish curry recipe from the Parsi community in Mumbai. 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 makes this dish 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 tsp (heaped) ground turmeric
freshly-squeezed juice of ½ lime
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 tbsp (heaped) ground coriander
1 tsp caster sugar
2 tbsp malt vinegar
sea salt, to taste
1 tbsp chopped coriander (cilantro) leaves, to garnish

Method:

In a large mixing bowl, combine the salmon, turmeric and lime juice. Mix well and set aside to marinate while you make the patia.

Heat the oil in a heavy-based 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 then add the tomato purée and cook for 2 minutes, stirring all the time. Pour in 150ml (3/5 cup) water and stir well to combine. Bring to a simmer and cook for a minute then stir in the chilli and ground coriander. Add the marinated salmon, season with salt and stir gently.

Cover the pan 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.