Parsi Saas (Sauce) is usually eaten with a very simple khichdi that is cooked with plain rice and maybe some moong ki daal or just with some turmeric and cumin seeds and some whole spices such as black pepper, cinnamon, cardamom and clove.
2 large Pomfret
1 Medium Onion, chopped
1 Medium Tomato, pureed
4 Cloves Garlic, chopped
1-2 Green Chillis
3 tbs Flour
3 tbs Sugar
4 tbs Vinegar
2 tbs Oil
Heat oil in a pan and add cumin seeds. Once they pop, add the green chili and garlic, stir and add the onions. Saute till they soften. Add the cleaned and prepared fish to the pan followed by the pureed tomato. Let the tomato come to a boil. Take the pan off the heat.
Take the flour in a bowl and add the egg, sugar and vinegar to it. Beat these ingredients well and add water if too the mixture is too thick. The mixture should be smooth and lump free.
To prevent the fish from breaking remove the fish while you prep the sauce. Turn on the heat and continue cooking till the liquid in the pan is cooked off. Slowly add the flour and egg mixture to the pan and keep stirring. Add water if the sauce becomes too thick.
Add the fish back and bring the sauce to a boil one more time.
Notes: The flour in the recipe is used to thicken the sauce. Any flour on hand for e.g. wheat and soy flour mix, will do.
You can add baby tomatoes to the sauce for added flavor.
If cooking with the sauce with mutton, pressure cook the mutton for about 30 minutes with the tomato sauce. Once the mutton is cooked, continue with the addition of the flour and egg mixture. The remaining steps will be the same.