Parsi Fish Curry (Machhli Ni Curry)
A classic Parsi fish curry featuring tender pomfret or prawns simmered in a rich, dual-stage coconut milk gravy. This traditional recipe balances the creaminess of fresh coconut milk with the tang of strong vinegar and the heat of green chilies, thickened slightly with ground rice for a velvety texture. The unique preparation involves a meticulous cleaning process for the seafood and a slow simmer that allows the ghee to separate, resulting in a deeply flavorful and aromatic dish best served with steamed rice.
Ingredients
- 1 pound Pomfret fish or large prawns (Cleaned and cut into pieces. Originally '1 ratal' (1 lb).)
- 1/2 pound Onions (Finely chopped. Originally '0.5 seer'.)
- 1/2 cup Ghee (Originally '0.25 seer' (approx 1/4 lb or 1/2 cup).)
- 2 teaspoons Ground turmeric (Originally '2 heaping spoons'.)
- 2 teaspoons Raw rice (For thickening. Originally '2 heaping spoons'.)
- 8 whole Green chilies (Large size.)
- 1 whole Large ripe coconut (Grated, for extracting milk.)
- 1/4 cup Strong vinegar (Originally '0.5 pasher' (approx 2 fl oz).)
- 1 1/2 teaspoons Salt (Plus extra for cleaning fish.)
- 2 tablespoons Rice flour (For cleaning fish. Quantity estimated.)
- 1/2 cup Hot water (for thick milk) (Originally '1 pasher'.)
- 3/4 cup Hot water (for thin milk) (Originally '1.5 pasher'.)
More recipes using Fish
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.
Fish Curry No. 2
This traditional Parsi fish curry balances the sharp tang of tamarind with the creamy richness of thick yogurt and ghee for a deeply satisfying main course. Fresh fish fillets are simmered in a complex, aromatic masala paste made from ground onions, garlic, and roasted spices until the sauce thickens and the ghee separates. The result is a tender, flaky fish dish with a robust, savory gravy that pairs perfectly with steamed rice or crusty bread.
Goan Fish Curry
This authentic Goan curry, known historically as Karo Goa, features tender fish or prawns simmered in a rich, aromatic coconut milk base infused with tamarind and a complex blend of roasted spices. The dish balances the tangy depth of tamarind with the warmth of cloves, cinnamon, and peppercorns, creating a velvety sauce that clings perfectly to the seafood. Best served with steamed rice to soak up the flavorful, ghee-enriched gravy.
Fish Kebabs
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Instructions
- 1Apply salt to the fish or prawns and let it sit for 15 minutes. Then, apply rice flour to coat the pieces and wash them thoroughly to clean and remove odors.
- 2Grate the coconut and grind it on a stone (or in a blender). Add 1/2 cup (1 pasher) of hot water, mix well, and squeeze out the thick coconut milk. Set this thick milk aside. Grind the coconut residue again with 3/4 cup (1.5 pasher) of hot water to extract the thin coconut milk.
- 3Mix the turmeric powder into the thin coconut milk. Finely grind the raw rice into a paste and mix this also into the turmeric-infused thin milk.
- 4Peel and finely chop the onions. Heat the ghee in a tinned pot (or heavy-bottomed pan) and fry the onions until red/golden. Add the fish or prawns and sauté briefly (tatravi).
- 5Pour in the thin coconut milk mixture (with turmeric and rice paste). Add the whole green chilies and about 1 heaping teaspoon of salt. Cover the pot and cook on the stove until the fish or prawns are nearly cooked.
- 6Once the seafood is cooked, pour in the reserved thick coconut milk. Keep the pot open (uncovered) over low heat (embers). When the ghee starts to separate from the curry, stir in the vinegar. Continue to simmer until the ghee separates clearly, then remove from heat. (Note: If using large prawns, they may take longer to cook; you may use slightly more water for the second extraction if needed).
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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.
Fish Curry No. 2
This traditional Parsi fish curry balances the sharp tang of tamarind with the creamy richness of thick yogurt and ghee for a deeply satisfying main course. Fresh fish fillets are simmered in a complex, aromatic masala paste made from ground onions, garlic, and roasted spices until the sauce thickens and the ghee separates. The result is a tender, flaky fish dish with a robust, savory gravy that pairs perfectly with steamed rice or crusty bread.
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