Creamy and white sauce-based Rawas fish curry
White sauce-based dishes are a different world altogether, they are not so racy and lively in appearance and taste, but are still extremely special for their creamy and thick texture and savoury and soothing taste. Saas Ni Macchi, a Parsi wedding speciality is a delicious fish stew cooked with selective spices like garlic-ginger paste, black pepper, cumin and salt. An exciting part of the recipe is the incorporation of egg, vinegar and sugar mix into the cooked curry, which thickens, and gives body to the curry instantly. The subtle rawness and tender flavour make Saas Ni Macchi surely different.
Knowing Parsi Delicacy
Saas Ni Macchi is a favourite wedding delicacy in the Parsi community, where Saas means sauce. This dish is an integral part of the Parsi festive occasions. The dish is loosely inspired by the inclusion of vinegar as in Portuguese dishes, British white sauce-based meat stews and Indian spiciness. The dish is cooked in a creamy white sauce. Typically Pomfret fish are used for cooking this dish.
Pomfret fish on the other hand is widely found in the Indian Ocean and entire South Asia and is rich in proteins and omega-3 fatty acids. The fish curry and fish fry of Pomfret are popularly made and enjoyed throughout our country.
Cooking: 10-12 minutes
Servings: For 2 persons
The egg mixture is added to the cooked curry to thicken it and make it richer. The egg mixture will get nicely emulsified by whisking vigorously and will be gelled with the just-cooked curry even in the residual heat. If the Rawas fish is unavailable, then Pomfret and Surmai fish can be used in place of that.