Fresh and Dried Varabh (Fried and Roasted)
This traditional Parsi recipe showcases the versatility of Varabh fish, offering methods for both fresh and dried preparations. The fresh fillets are treated to a simple salt cure before being pan-fried in ghee to achieve a crisp exterior, while the dried variety can be roasted over open coals for a smoky, intense flavor profile. Whether served simply salted or spiced with a rustic masala, this dish makes an excellent accompaniment to a classic meal of rice and lentils.
Ingredients
- 1 pound Fresh Varabh fish (or Sole/firm white fish fillets) (Quantity estimated. Can use whole fillets or cut into pieces.)
- 1/2 pound Dried Varabh fish (or dried salted fish) (Optional, for the dried variation.)
- 1 teaspoon Salt (Plus more for curing/cleaning.)
- 4 tablespoons Ghee or vegetable oil (Originally 'ghee or sweet oil' (sweet oil typically referred to sesame or peanut oil).)
- 2 tablespoons Fish Masala (Optional. Use a standard fish fry masala blend (chili powder, turmeric, coriander).)
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Instructions
- 1Take the whole slab or fillet of fresh Varabh fish. Split it lengthwise down the middle using your hands to separate it into two parts, keeping the lengths whole. Alternatively, cut the fish into 2-inch pieces if preferred.
- 2Apply a little salt to the fish pieces and let them sit for about 20 minutes to cure slightly.
- 3After 20 minutes, wash the fish thoroughly to remove excess salt. Heat ghee or oil in a pan or on a griddle (lohi). You may fry the fish plain as is, or coat it with fish masala before frying. Fry until golden brown and cooked through.
- 4If using dried Varabh, wash it thoroughly. It can be fried in the same manner as the fresh fish—either plain or coated with masala.
- 5To roast the dried Varabh, place the pieces on a wire grill or hold them with tongs over hot coals or an open flame. Roast both sides evenly until crisp and charred. You may split the pieces in half to make them thinner for more even roasting.
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