Sahs (Machi nu Sahs) (Parsi style fish in white sauce)

Ingredients :

Fish cut into slices 1/2 kilo

or

boneless meat/ lamb into small pieces - 500 gms 1/2 kilo

or

Boiled eggs 2

or

Prawns 1/2 kilo

Tomatoes puréed 2-3

Cumin seeds 1 Tbsp

Garlic 6-8 cloves

Red chilli Powder 1 Tbsp

Onions 2 large finely chopped

Coriander leaves 2 Tbsp freshly chopped

Green chillies chopped 3

Vegetable or sunflower oil 2 Tbsp

Salt 1 tsp

Sugar 1 Tbsp

Vinegar 3 Tbsp

Eggs 2

Maida/flour 2 Tbsp

Method :

Grind garlic and cumin seeds to a paste with a little bit of water.

In a heavy bottomed vessel, heat oil, add the onions till slightly pink.

Add in garlic and cumin seed paste, mix well and cook till its very lightly browned.

Add the green chillies, puréed tomatoes, coriander leaves and salt. 

Let cook. 

Add some water to the flour and make it into paste.

Add this to the onion mixture, cook till the entire mixture thickens a bit. 

Bring to a boil.

Add the fish or prawns and let it cook in this mixture for approx. 3 minutes.

Add 1 Tbsp of Vinegar and turn off the heat.

If using eggs, add them in the end just before serving.

In a small bowl, mix eggs, sugar and the remaining 2 Tbsp of vinegar.

Add this to the sahs and don't stir too much or else the fish would break.

Cover and let it rest so that the mixture cooks in the residual heat.

Serve with soft Khichri. 

Sahs by Zarnak Sidhwa