A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
Machchi Mania (Seafood)
A traditional Parsi pickle made in the monsoons using the fish roe of the Bhing/Hilsa fish, sugar-cane vinegar and a range of spices.
Finally a Pulao that celebrates Parsis’ most beloved fish, the Pomfret. This one is easy to make and adds a great wow factor to any Parsi dinner. Serve it with raita or Dhansak Dal.
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
A leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
Love Boomla’s? Now there’s a new way to get your fix of bombay ducks. Try out my Boomla na Kebabs recipe – they go perfect with Masoor!
The ideal accompaniment to a steaming plate of Dhandar, the Tatrelo Kolmi (Prawn) Patio is sweet, sour and spicy all at once and is a hot Parsi favourite
A leftover makeover of two indulgent ingredients – cashews and fish. Paired with green peas and served hot with rotis this Kaju Vatena ni Surmai is a delicious treat for a solo or family dinner.
While we Parsis love our Patra ni Machchi and Saas ni Machchi, no one talks about our Tareli Machchi. Coated in two spices and fried in 5 minutes, a side of Tareli Machchi can make any jazz up just about any dish it is served with.
The salmon pulao infused with Parsi flavours is a treat for the tastebuds and makes for a great celebratory meal.
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
A Parsi wedding favourite, the Saas ni Machchi (fish) is easy to make at home and means you don’t have to wait for a wedding invite to eat some. Try it now!
Now, don’t wait to go to a Parsi wedding to try the traditional Patra ni Machchi cooked in green chutney. Use this recipe and make this delicacy at home.
Parsis often consider the green curry to be the poor cousin of the red curry. That’s a shame as its yummy and a sinful curry to have with fish. Try it out.
Crispy yet crunchy, this Parsi rendition on Mumbai’s cheap yet delicious Bombay Ducks is a treat for the eyes and for the family. Fry some today!
This creamy malai based fish recipe passed down from generations is a great new way to cook fish which is easy and yummy at the same time.
Give your leftover green chutney a makeover with a fancy Green Chutney, Corn and Prawn baked dish that will leave the family fighting for more.
The red coconut and prawn curry cooked in Parsi homes is a treat for your tummy. Different from the other indian or thai curry’s, this one’s a must try!