How to make Saas Ni Machhi - A Parsi delight- a must try.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Fish stock (फिश स्टॉक )

Cuisine : Parsi

Course : Main Course Seafood

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Saas Ni Machhi Recipe Card

Saas Ni Machhi

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 Saas Ni Machhi checkout Fish Ambat, Pomfret Mappas, Chilli Garlic Dragon Fish, Grilled Fish With Curried Coconut Sauce . You can also find more Main Course Seafood recipes like Thai Red Curry, Malwani Kolambi Sukke, Fish Parcels, Kerala Style Fish Thoran.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saas Ni Machhi Recipe

  • Pomfret 2 medium

  • Fish stock

  • Salt to taste

  • Butter 2 tablespoons

  • Refined flour (maida) 1 tablespoon

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Garlic paste 1 tablespoon

  • Onion grated 1 medium

  • Fish stock 2 cups

  • Green chilli slit 1

  • Tomatoes quartered 2 medium

  • Sugar 1 teaspoon

  • Eggs 2


Step 1

Rub the pomfret with salt and refrigerate for half an hour.

Step 2

Knead the butter and flour together lightly.

Step 3

Heat the oil in a non stick pan, add cumin seeds and once they change colour add garlic paste and onion and cook till lightly coloured.

Step 4

Add the fish stock and green chilli and bring it to a boil. Add the butter-flour mixture and mix well and let the sauce cook for three to four minutes. Add salt and mix. Add the fish and tomatoes and adjust salt. Add sugar and mix. Cover and cook till the

Step 5

Break the eggs into a bowl and whisk. Drizzle it into the pan. Do not stir but just shake the pan from side to side.

Step 6

Cook till the fish is done.

Step 7

Serve hot.