Saas Ni Machchi / Fish Stew - Parsi Style#FishFriday

It's our posting day for Fish Friday Foodies is making Seafood stews, theme chosen by Culinary Adventures with Camilla.  

A dish that is always on the menu of Parsi functions especially for their weddings and Navjot ceremonies. It's a white sauce stew, totally different, yet very tasty and delicious.
This is so simple, to make with few ingredients and a delicious dish, which you must definitely try soon! 
If you do not want to use Pomfret fish, can use any white fish fillets that are thick and fleshy. Can use with bones to like I, did. Using the fish with bones gives a nice taste and depth to the stew.
If you do not want to use green chillies in this dish can substitute it with pepper powder.

Serves 2 


1 Teaspoon Cumin seeds
3 Big Cloves Garlic - finely chopped
2 Green chillies - finely chopped
A Pinch of Turmeric powder
1 Large Onions - chopped finely
1 Medium Size Pomfret Fish - cut into thick pieces
1 Tablespoon White Vinegar
1 Teaspoon Sugar
2 Tablespoons Oil
1 Small Egg
1 Tablespoon All Purpose Flour
2 Cups  Water
Salt to taste

Clean  and wash the fish and marinate in turmeric and salt. While the fish is marinating.

In a pot, heat oil and fry the  chopped garlic saute for minute 
Add  onions until golden brown.  
Next, add in  the cumin seeds, chilly .
the flour as well as
Dry roast this mixture, ensuring there are no flour lumps. 
Once all the oil has been absorbed and the flour is sufficiently roasted (should be light brown in color) 
add in about 2 cups of water. 
Whisk the mixture to ensure there are no lumps. 
Bring this to a boil then add in the fish. 
Cover the saucepan with a lid and let it cook on a medium flame for 8 – 10 minutes until the fish is cooked.
While the fish is cooking, in a glass bowl  take the vinegar, sugar and egg. 
Whisk everything together until well blended .
Once the fish gravy  is done.  Let this gravy cool down for about  10 minutes.
Once cool,  remove the fish pieces on to a plate ( did this since pomfret is a very delicate fish and was worried that the fish will crumble)  add in the egg, vinegar mixture and 
give the gravy a good mix .  Place the pot back on to medium high flame and stir it continuously till it becomes  bit thick.  At this stage, you can  adjust the gravy  consistency accordingly.  This stew should have a nice sour kick.  
If your find it too sour, you can add a little more sugar, also  taste for salt  and add it as per your taste add in the fish pieces and  bring it to boil.  
This  is optional, wanted a  nice color contrast and garnish, popped  in few cherry tomatoes and just brought it to a gentle simmer.   If you do not want to add cherry tomatoes  then garnish it with cilantro / coriander leaves. 
  Oh! this delicious Saas Ni Machchi is ready.    Enjoy with hot rotis or with Yellow Rice.   
If you have leftovers, store in an airtight container in the fridge. The gravy will turn thick - a jelly like consistency – don’t worry once you heat this delicious gravy it will loosen.

My Notes 

This taste best with pomfret, but can make it with any other white fish like Surmai / Seer Fish or Salmon, Cod  and it will also tastes that good.

If you want a smooth texture  to the stew, then grind to fine paste the garlic, cumin seeds and green chillie

Labels :  Fish, Pomfret fish, Stew, Fish Stew, Fish Friday, Parsi Cuisine 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. So creamy and delicious looking. Have never heard of to do a google search. Thanks

  2. Oh, my goodness, Sneha. That looks like garlicky seafood deliciousness. Thanks for joining me.

  3. This looks to have such a delicate flavor that I would love!

  4. This sounds delicious! I love the color of the cherry tomatoes too!

  5. What an intriguing recipe, Sneha. It reminds me of a Greek bechamel sauce except for the spices.

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