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
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.
For more recipes related to Patio checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Piri Piri Prawns with Harissa Couscous, Prawn Balchao, Sayyadiah , Iggaru Royya.
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.
