Parsi Paatiyo

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  • 1 lb.Salmon Fillets or any other fish. Sukka boomla can be used as well. 
  • 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

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

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

Sep 9, 2020, 6:24 pm

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