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Parsi Wedding Fish in Sauce

Nut Free Gluten Free Soy Free

Parsi Wedding Fish Sauce

Serving Size: 4

Calories per serving: 165 (fish), 180 (shrimp)

Fat per serving: 8.8gms (fish), 6.3gms (shrimp)

A must at all Parsi weddings, 'Lagan No Saas' or 'Wedding Fish in Sauce' is the most delicious way to enjoy seafood in a gently spiced yet sweet-n-sour way. My granny used to make this dish for us with slices of fish but it can also be made with prawns or shrimps. You'll love how protein packed yet delicate the sauce is with goodness of fish stock, chickpea flour and eggs. Enjoy the lofting garlicky aromas and the tangy taste of vinegar and chilies in this 'dream come true' seafood dish fit for royal weddings.


12-16 small pieces of white fish or medium shrimp (remove shell)
6 teaspoons garlic (crushed)
Salt to taste
2 teaspoons olive oil
2 teaspoons chickpea flour or gram flour
1/2 cup fish stock
2 eggs
1 teaspoon agave or maple syrup
2 teaspoon vinegar
1-2 green chillies (finely chopped, optional)
cilantro (chopped) and fried onions (small pieces) for garnishing


  1. Marinate the prawns/fish overnight with 2 teaspoons of garlic and salt.
  2. The next day, heat oil in a medium pan and add remaining garlic to lightly fry the pieces. Add the marinated prawns to the oil and lightly toss for only a minute or until the prawns just start turning pinkish. If you are frying fish, do so for only a minute. Remove pieces from oil.
  3. You'll notice that the prawns may have released some water which has mixed with the oil. To this, add the chickpea flour and fry on medium heat until a very thick and dry paste forms. Keep stirring and don't worry if the paste sticks to the bottom of your pan. Allow this mix to cook until you can either smell the cooked chickpea or it has turned light brown.
  4. To this thick paste, add the fish stock and stir continuously with a whisk to ensure an even consistency of the sauce. Once simmer appears, switch off the heat and allow the sauce to cool completely.
  5. In the meantime, beat the eggs, agave, vinegar, and chilies in a small bowl and keep aside.
  6. Only after the sauce has cooled, add the egg mixture to it and continue to stir frequently on a low heat. You'll notice that the eggs begin to cook and the sauce thickens further. Stir for 4-5 minutes to allow the eggs to be cooked thoroughly and evenly.
  7. Add the prawns or fish pieces to this sauce, cover and allow to cook for another 4 minutes on low heat.
  8. When the prawns are cooked (fully pink) or the fish is easy to break, your dish is done. Garish with cilantro and fried onions. Serve hot with brown rice or biryani.

Fish Nu Saas

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