'Saas Ni Macchi' is a Parsi wedding speciality.
Here the Saas stands for sauce.
It's a very unique recipe, so let's get started.
The first I'm going to do for this recipe is make a paste.
The base of which is 2 Red Onions.
Which I'm going to start grinding up here.
With some Green Chillies.
Some Garlic.
Now, not everyone adds Ginger to it.
But my friend's mother told me that this was the secret to her recipe.
And I promise you it tastes far better with some Ginger.
So I'm going to add some as well.
And just grind this to a paste.
That's a nice and chunky paste, exactly what I am looking for.
So, now let's start cooking.
Now, I have some Rawas Fish here,
Which I've marinated with some Lemon Juice, Salt & Pepper,
That's it, nothing fancy.
If you can't find Rawas, Pomfret or Surmai are also really great to use.
Now to start cooking, I'm first going to get some Oil into the pan.
The oil has started to heat up, so now I'm going to add some Cumin Seeds.
There are not too many spices that go into this recipe.
Now to this, I'm going to add our paste.
Be careful when you add it, it will splutter a little.
Take the flame on low.
Now, I'm just going to cook down this paste.
Let it cook till the raw aroma goes away completely.
You can see that this paste has cooked down really well.
Now comes the unique part of this recipe,
It's such an amalgamation of western technique...
...with ingredients that are available in India.
We're going to make sort of a Ruh, but there is no Maida that goes into it.
Instead we use Rice Flour, so I'm going to add about 2 tbsp of Rice Flour.
And cook that into this paste.
And the other unique part of this recipe,
In a Bechamel you would usually use Milk,
Here, we're going to use Water.
Add a little bit of the water.
And whisk that in.
Don't add all of it in one go.
Now, as this sauce is starting to thicken,
We're going to add the next important ingredient,
Some Cherry Tomatoes that I've just cut into half.
You can use regular tomatoes also, but Cherry Tomatoes are traditional.
And to this, I'm also going to add some chopped up Coriander & Mint Leaves.
I'm going to add a little bit of Salt at this stage,
Because I've also marinated the fish with some Salt.
So just a little bit at this stage.
And now, I'm going to add the fish slices one by one.
And let the fish cook in this lovely sauce.
Now take the flame up to high, let this simmer.
The fish should be done cooking in about 5 to 7 minutes.
This has been bubbling away, the fish is absolutely cooked.
So, I'm going to turn off the flame.
And let this cool.
And then show you the next step.
Now, this is the second step of thickening the Saas or Sauce.
I'm showing you the easiest method possible.
What I've got here is 1 Egg, which I'm just lightly whisking.
And I'm going to emulsify it by adding some Sugar.
And Vinegar.
Whisk the sugar in.
And add the Vinegar as well.
And whisk it to emulsify.
This has cooled down completely and just before I whisk in the egg,
Just for the ease of whisking, I'm going to take out the fish.
And just momentarily, keep it on the plate.
And now, I'm going to thicken this Saas or Sauce.
My whisk back into the pan here.
And I'm just going to drizzle this in.
Little by little.
And whisk it in vigorously.
Now, even after you've added the egg mixture to this sauce,
Continue whisking, because the residual heat in this...
... is enough to cook it through.
So, may be for another minute or so, continue whisking it.
Final step, just adjust the flavours.
Add a little bit more Salt if you need to.
I'm also going to add a tad bit more Sugar.
Stir that in.
Now add the fish back into this sauce.
Now, we're ready to plate up our Saas Ni Macchi.
This recipe is a beautiful amalgamation of Western and Indian...
...cultures and technique.
Simple recipe, that I hope you'll try really soon.
Stay tuned to Get Curried for loads more.