Ingredients 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.
Tip: Use brown vinegar like a balsamic vinegar for brown sas.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks