Fish Vinegar Curry (Parsi Style)
This traditional Parsi fish preparation preserves fresh catch in a tangy, spicy vinegar base, functioning much like a pickle or a rich vindaloo. Fresh pomfret or prawns are simmered with sliced aromatics and a bold paste of Goan chilies, cumin, and black pepper until the flavors meld and the sauce thickens. Because it contains no water, this dish develops a deep, complex flavor profile and can be stored for several days, making it an excellent accompaniment to steamed rice or khichdi.
Ingredients
- 1 pound Fish (Pomfret, Salmon, or Large Prawns) (Originally '1 ratal'. Use fresh Pomfret (Chhamna), Indian Salmon (Ramas), or large prawns.)
- 10 whole chilies Dried Red Chilies (Goan or Kashmiri) (Originally '1 tola'. Approx 10-12 dried chilies depending on size.)
- 1 tablespoon Fresh Ginger (Originally '0.5 tola'. Weighed then sliced.)
- 1 tablespoon Garlic cloves (Originally '0.5 tola'. Weighed then sliced.)
- 1 1/2 teaspoons Cumin seeds (Originally '0.5 tola'.)
- 1 1/2 teaspoons Salt (Originally '0.5 tola'. Adjust to taste.)
- 3/4 teaspoon Black Peppercorns (Originally '0.25 tola'.)
- 1 1/2 cups Strong Vinegar (Cane or Malt) (Originally 'half bottle' plus extra for grinding. Use a strong, sharp vinegar.)
- 3 tablespoons Ghee or Oil (Quantity estimated. Required for the 'curry to come on ghee' (oil separation) phase.)
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Instructions
- 1Peel the ginger and garlic and cut them into very fine slices. Set aside.
- 2Remove the stems from the dried chilies. Combine the chilies, cumin seeds, black peppercorns, and salt. Grind them into a fine paste using a small amount of vinegar to help the process.
- 3In a clay pot or enamel vessel (avoid reactive metals like aluminum), combine the cleaned fish pieces, the sliced ginger and garlic, the ground spice paste, the ghee (or oil), and the remaining vinegar (approx. 1.5 cups). Mix gently to coat the fish.
- 4Place the vessel on the stove over medium heat. Do not cover the pot. Cook until the fish is tender and the liquid has reduced enough that the oil/ghee separates and floats on top ('comes on ghee').
- 5Remove from heat. If storing for later use, place the open vessel in a breezy spot to cool completely. Once thoroughly cooled, transfer to a jar with a tight-fitting lid. This curry contains no water and can be preserved for several days. Serve with boiled rice or khichdi.
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