Parsi Food and Drinks and Customs by B J Manekshaw

Author:B J Manekshaw [Manekshaw, Bhicoo J.]
Language: eng
Format: epub
ISBN: 9789351180197
Publisher: Penguin Books Ltd
Published: 2013-04-08T00:00:00+00:00

Grind together:

1 large onion, dry roasted with its skin (remove skin before grinding)

3 green chillies

2 tbsp coriander leaves with stems

1 large pod garlic

3 dry red Goa or Kashmiri chillies, dry roasted

2 tsp cumin seeds, dry roasted

3 tbsp coriander seeds, dry roasted

3 tsp poppy seeds (khus khus), dry roasted

½" piece cinnamon, dry roasted

6 cloves, dry roasted

3 tbsp dhan sakh masala powder

Clean tamarind, remove any seeds or strings and infuse in one cup hot water.

Rub fish with salt and lime juice and leave for half an hour.

Peel and cut drumsticks into 3" pieces or slice aubergines.

Heat fat in a patio or broad-based pan and fry onions till light brown. Add a little water and simmer till onions are mushy. Add ground spices and salt to taste. Sauté for 2-3 minutes, adding a little water if required.

Add fish, drumsticks or aubergines and strained tamarind juice. Lower heat and simmer covered till fish and vegetables are cooked.

Serve with boiled rice and plain dal.

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