Parsi Cuisine


White Parsi SaaS and Brown Parsi Sas


2 lbs Cod or Prawns or Pomfret or Surmai slices
5 Cloves of Garlic
1/2 tsp Jeeru
1/2 Onion
1 Ladle Oil

Note: for a brown saas – I use Gram / Besan flour. See photo below.

5 tbsp Rice Flour (or white flour)
2 Glasses of Water
3 tsp sugar
2 tsp salt
2 tsp white apple cider vinegar for a white sas / balsamic brown vinegar for brown sas
Fresh chopped coriander
1 Green Chilly chopped fine


Chop 5 Cloves of Garlic to small bits, 1/2 tsp Jeeru, if you wish with half an Onion and Fry all this in 1 Ladle Oil till Onion is silver.

Add 5 tbls Rice Flour and keep roasting it without allowing it to turn Brown (Saas is best had white.) You can add full tiny red baby tomatoes to the same and roast but ensure you do not break them.

When it exudes a nice baked or roasted n sweet fragrance, add 2 Glasses of Water and simmer on slow flame. PLEASE REMEMBER THE MORE WATER YOU ADD, THE MORE IT WILL INCREASE IN CONSISTENCY BUT THE THICKNESS IS IMPORTANT.

On the side, beat an egg with 3 tsp sugar, 2 tsp salt and 2 tsp of brown vinegar.

Mix it into the Simmering Gravy.

The smell and taste of vinegar should be obvious but lingering, the taste should be sweet not sour or salty.

When all this is attained, add Cod or Prawns or Pomfret or Surmai to the liquid and add 2 cups water and keep simmering till fish is cooked.

Served best Topped with Finely Chopped Coriander, Tomatoes and Green Chilly and is normally enjoyed hot with Yellow Rice.

Brown Sas

Tip: Use brown vinegar like a balsamic vinegar for brown sas.

Friday Fiesta co-hosts this week are Antonia @ and Jhuls.

Parsi Cuisine

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One thought on “Saas

  1. What an interesting dish, it look delicious and very satisfying! Thank you for bringing it to the party! Happy Fiesta Friday!

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