Patio | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Parsi style pomfret cooked in tomato gravy. Watch this video to find out how to make this recipe.

PATIO

Ingredients

4 whole silver pomfret fish, cleaned
1 tablespoon oil
1 teaspoon cumin seeds
4-6 curry leaves
1 medium onion, finely chopped
2-3 green chillies
1 tablespoon chopped garlic
1 inch ginger, finely chopped
¼ teaspoon + a pinch turmeric powder
1 teaspoon + a pinch red chilli powder
2 medium tomatoes, finely chopped
Salt to taste
1 tablespoon sugarcane vinegar
2 tablespoons chopped jaggery
2-3 fresh coriander sprigs

Method

1. Heat oil in a non-stick pan. Add cumin seeds and curry leaves and let the curry leaves crackle. Add onion and sauté till light golden.
2. Slit green chillies, add to pan and sauté for 1 minute. Add garlic and ginger and sauté for 1 minute.
3. Add turmeric powder and chilli powder and sauté on low heat for 30 seconds. Add tomato and mix. Add salt, mix and cook for 1-2 minutes.
4. Add ½ cup water, mix, cover and cook on low heat for 10 minutes.
5. Make incisions on each fish from both sides. Rub some salt, a pinch turmeric powder and a pinch chilli powder on both sides of fish.
6. Place the marinated fish in the pan, mix and cook the fish from both sides till done. Add sugarcane vinegar.
7. Chop jaggery, add, mix and cook till it melts.
8. Place the cooked fish on a serving platter and pour the tomato mixture on top.
9. Finely chop coriander sprigs, sprinkle on top of fish and serve hot.

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Cuisine - Parsi

Course - Main Course Seafood

Dish - Main Course Seafood