Parsis: The Zoroastrians of India Pakistan and The World

Lagan No Saas

Slices of fish cooked in a gently spiced sweet and sour sauce and usually served at weddings. Also a favourite served with khichdee.

Ingredients

  • 450 g (1 lb) pomfret, surmai or Indian salmon (rawas) cut in slices 2 cm (¾ inch) thick,
    2 medium onions, finely sliced,
    2 tablespoons finely chopped fresh coriander,
    3 green chillies, finely chopped,
    1 green chilli, slit,
    6 cloves garlic, finely chopped (¾ teaspoon),
    ¼ teaspoon cumin seeds, slightly pounded, or cumin seed powder,
    2 dessertspoons flour,
    2¼ teaspoons salt,
    6 cherry tomatoes,
    2 cups water,
    1 tablespoon vinegar,
    1 tablespoon Worcestershire sauce,
    ½ tablespoon sugar,
    1 egg, (blend the vinegar, Worcestershire sauce, sugar and egg in a bowl),
    3 tablespoons vegetable oil
  • Method
    1 In a pan, heat oil and fry onion till soft and yellow (not brown). Drain excess oil.

    2 Add coriander, chopped green chillies, slit green chilli, garlic and cumin seeds. Blend well and cook on low heat for 5 minutes.

    3 Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to a boil, add 1 teaspoon salt and simmer, covered, on lowe heat for 10 minutes.

    4 Add slices of fish, tomatoes and 1¼ teaspoons salt and continue cooking till fish is cooked.

    5 Let fish cool then add mixture of vinegar, Worcestershire sauce, sugar and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan again on heat and cook 5 minutes longer before serving.

    Serves 4

    Recipe by Jeroo Mehta in the Mumbai Mirror