Parsi Paatiyo

By Rita Jamshed Kapadia 1 comment




  • 1 lb.Salmon Fillets.
  • 5 large Onions chopped fine.
  • 2 green Chilies chopped fine.
  • 3 Tomatoes pureed.

Grind to a fine paste using red Vinegar

  • 5 dry Kashmir Chilies
  • 2 teaspoon Jeera and 10 cloves of Garlic
  • 1 teaspoon  Curry powder
  • 1 tsp. Turmeric
  • 1 tsp. red Kashmir Chili powder
  • a lump of Jaggery(gor)
  • fresh Coriander for garnish


  1. Heat Oil, add a few Curry leaves and 2 cloves of chopped Garlic, add Onions and fry until Onion is golden brown.
  2. Next add the ground Masala and fry further.
  3. Add a dash of water to soften the mixture, add Tomato puree and all the dry Masala.
  4. When the Oil begins to separate, add the Salmon Fillets and the Coriander.
  5. Simmer on a low flame for 5 minutes, add Salt, Jaggery
  6. Now taste to see if the balance of Vinegar, spice and sweetness is correct.

This Paatiyo is versatile – You can add any other Fish like Pomfrets, Shrimps, Salmon (shown in video), Haddock, Bombay Duck / Boomla or Mackerel.


Recipe from my cookbook Parsi Cuisine Manna of the 21st Century

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

1 Comment

Health Effects of Garlic and how it is used in Parsi Food. – Parsi Cuisine

Sep 9, 2020, 6:24 pm

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