Mumbai and Gujarat

Machhi no saas

Name: Machhi no saas
Total time: 35 min
Yield: 4 servings
Cuisine: Parsi
Ingredients: 500 g pomfret slices fish; 1 medium finely chopped onion; 5 cloves crushed garlic; 2 slit green chilli; 1 tsp cumin seeds; 1 1/2 tbsp rice flour; 2 egg; 1 1/2 tbsp vinegar; 1 tbsp sugar; 1 1/2 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste; 1 2/3 cups water

Fish in a silky white egg and vinegar sauce. Parsi comfort, sweet and sour and gentle.

35 minTime

29 gProtein each

mildSpice

The white sauce1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi wedding style.

The original

277kcalsame

29 gproteinsame

1 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g pomfret slices

Onion1 medium, finely chopped

Garlic5 cloves, crushed

Green chilli2, slit

Cumin seeds1 tsp

Rice flour1½ tbsp

Egg2

Vinegar1½ tbsp

Sugar1 tbsp

Cooking oil (vegetable oil)1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

4 steps

1Heat oil, add cumin, then onion, garlic and chilli. Cook until soft but not brown.
2Mix rice flour into the water, add to the pan with salt and bring to a simmer.
3Slide in the fish and simmer gently 5 to 6 minutes until just cooked.
4Whisk eggs with vinegar and sugar. Take the pan off the heat, add a ladle of hot sauce to the eggs, then pour the eggs into the pan, swirling. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai and Gujarat

Machhi no saas

Fish in a silky white egg and vinegar sauce. Parsi comfort, sweet and sour and gentle.

35 minTime

29 gProtein each

mildSpice

The white sauce1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi wedding style.

The original

277kcalsame

29 gproteinsame

1 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g pomfret slices

Onion1 medium, finely chopped

Garlic5 cloves, crushed

Green chilli2, slit

Cumin seeds1 tsp

Rice flour1½ tbsp

Egg2

Vinegar1½ tbsp

Sugar1 tbsp

Cooking oil (vegetable oil)1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

4 steps

1Heat oil, add cumin, then onion, garlic and chilli. Cook until soft but not brown.
2Mix rice flour into the water, add to the pan with salt and bring to a simmer.
3Slide in the fish and simmer gently 5 to 6 minutes until just cooked.
4Whisk eggs with vinegar and sugar. Take the pan off the heat, add a ladle of hot sauce to the eggs, then pour the eggs into the pan, swirling. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Machhi no saas

Make it your way

Ingredients

Method

Machhi no saas

Make it your way

Ingredients

Method

Make it a meal