By 3 comments



2 lbs Pomfret fillets or Tilapia slices

5 Cloves of Garlic

1 Green Chilli chopped fine 1/2 tsp. Cumin / Jeeru seeds 1 Tbsp. Oil or as needed

5 tbsp. Rice Flour (or white maida flour)

2 Glasses of Water or as needed

3 tsp. sugar

1 tsp. salt

2 tsp. white apple cider vinegar (Kolah is the best) Fresh chopped coriander & halved Cherry Tomatoes for garnish


Grind 5 Cloves of Garlic very fine with green chilli and cumin seeds.

Fry gently in Oil till aroma comes out.

Next, Add flour and sauté. When it exudes a nice sweet fragrance, add water, a small amount at a time so you have no lumps, and simmer on slow flame. On the side, beat an egg with sugar, salt and white apple cider vinegar. Turn off the heat and add the egg mixture and stir to blend the egg in. The smell and taste of vinegar should be obvious but lingering, the taste should be sweet not sour or salty. Add fillets to the saas and add water if needed. Bring to boil and turn off the heat. Garnish with tomatoes and fresh coriander. TIP: Fry the fish, this gives the fish like tilapia extra flavor. Serve with Khichri & Papad. Click here to for recipe of the Instant Pot: Ayurvedic Detox with Khichri

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine



Jun 6, 2019, 5:16 pm

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

Navroze 2021 –

Mar 3, 2021, 11:54 am

[…] leaf), mutton pulao or Berry Pulao and Dhansak / Masala dal and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table.Desserts too are not behind in terms of variety, the most easy to make […]

Stories of Parsi Gahambars – Parsi Cuisine

Jul 7, 2021, 9:12 am

[…] Parsi Colony gahambar (in pics) held by the Mancherji Edalji Joshi Memorial Trust, Godiwala served saas ni macchi, dabba gosht, mutton pulao dal, salli marghi, foil chicken, akuri, custard, ice cream and chocolate […]

Ask Rita