By
Hutoxi Hodiwalla
The Zorastrian Flavor of Parsi Cooking
4 pieces white fish cut into 3 cms. thick slices.
2 tblsp. coriander finely chopped
2 onions sliced thin
2 green chillies cut into small pieces
1 green chilly slit lengthwise
4 cloves garlic cut into small pieces
¼ tsp. cumin seeds
2 tblsp. flour
Salt to taste
6 cherry tomatoes
2 cups water
Blend together in a bowl the following 4 items.
1 tblsp. vinegar
1 tblsp Worstershire Sauce
½ tbsp. sugar
2 eggs
2 tblsp. oil
In a pan fry onions till soft and light yellow in colour. Add
coriander, green chilies, slit green chilly, garlic and cumin
seeds. Mix and cook on slow fire for 4 minutes. Mix in flour and
make a smooth paste. Add water slowly, stirring all the time so
that no lumps form. When the mixture reaches boiling point add salt
and simmer for about 15 mins. On a slow flame. Add fish pieces,
cherry tomatoes, salt and cook fish is cooked. When the fish
mixture has cooled add the vinegar mixture. Keep rotting the pan so
that the mixture flows over the fish. Serve hot.
Add flour and blend to a smooth paste, then add water gradually
and mix well. Bring mixture to the boil, add 1 teaspoon salt and
simmer, covered, on slow fire for 10 to 15 minutes.
Hutoxi Hodiwalla
Enjoys cooking for special occasions. Have cooking experience of
40 years. Visit my website at
http://internationalcookingrecipes.blogspot.com
Article Source:
http://www.articlesphere.com/Article/Laganno-Sas---Fish-in-White-Spicy-Sauce/134295
