Parsi by Farokh Talati

Author:Farokh Talati
Language: eng
Format: epub
ISBN: 9781472988706
Publisher: Bloomsbury Publishing
Published: 2022-09-15T00:00:00+00:00

FISH

MASALA MACCHI

MASALA FRIED FISH

SERVES 4

2 teaspoons cumin seeds, lightly ground in a pestle and mortar, plus extra if needed

1 teaspoon hot chilli powder, plus extra if needed

1 teaspoon ground turmeric, plus extra if needed

½ teaspoon salt

enough of your chosen fish, skin on, to feed 4 people

vegetable oil, for shallow-frying

1 lemon, cut into wedges, to serve

a small handful of coriander, leaves picked and chopped, to garnish

1 large red chilli, sliced into thin rounds, to garnish

For Parsis living in India, pomfret is a popular choice of fish. The firm, white flesh and small, saucer-like body make it ideal for shallow-frying. There is no hard-and-fast rule about which type of fish you use for this dish, though, and (when in season) sardines and mackerel are fantastic; sea bream and sea bass are exceptional; and, for something different, a small sea trout is quite a delight. In short, you can choose whether you want to cook this dish with filleted fish, or for a small fish whole on the bone, such as a sardine.

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