In the vibrant tapestry of Parsi culture, where traditions and flavours intertwine like intricate threads, there exists a culinary jewel revered for its significance in celebrations: Saas Ni Macchi. This cherished dish, translating to “white sauce with fish,” is not merely a culinary creation but a testament to the essence of Parsi hospitality, steeped in tradition and rich in flavours that beckon the senses on a mesmerising journey. At the heart of weddings and joyous gatherings, Saas Ni Macchi emerges as a revered speciality, embodying the spirit of togetherness, the artistry of flavours, and the legacy of a culture woven through time.
A Culinary Ode To Parsi Wedding Grandeur
The significance of Saas Ni Macchi lies not just in its delicious taste but also in the traditions it embodies. This dish symbolises the coming together of families during weddings, as it is often prepared to honour and delight guests, showcasing the hospitality and warmth inherent in Parsi culture.
The preparation of this dish begins with the selection of the freshest rawas fish, known for its firm texture and delicate flavour. The star of the dish is its creamy, luscious sauce. It is the heart of the dish, infusing the fish with a rich, velvety texture and a symphony of flavours. The end result is a harmonious marriage of flavours, where the tenderness of the fish complements the creamy sauce, creating a culinary masterpiece that delights the senses.
Saas Ni Macchi holds a special place in Parsi weddings, often served alongside traditional accompaniments like fragrant saffron rice or crispy, flaky parathas. Its presence at celebratory occasions signifies unity, joy, and the celebration of traditions passed down through generations.
The Perfect Recipe For Making Saas Ni Macchi
Now, let’s dive into an elaborate recipe to recreate this Parsi wedding speciality:
Ingredients:
- 1 kg Rawas fish, cut into fillets
- 1 cup coconut milk
- 1 cup yoghurt
- 1/2 cup cashew nuts, ground into a paste
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2-3 green chillies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Fresh coriander leaves, chopped (for garnish)
- Oil for cooking
- Salt to taste
Method:
- Marinate the fish fillets with turmeric powder, red chilli powder, and salt. Let it sit for 20–30 minutes.
- In a pan, heat some oil and sauté the chopped onions until golden brown. Add minced garlic, grated ginger, and green chillies. Cook until aromatic.
- Add the cashew nut paste to the pan and cook for a few minutes, stirring continuously.
- Reduce the heat and add the coconut milk and yoghurt. Mix well and let it simmer for 5-7 minutes.
- Add cumin powder, coriander powder, garam masala, and salt to the sauce. Stir thoroughly.
- Gently add the marinated fish fillets to the sauce, ensuring they are immersed. Cover and cook on low heat for about 10–15 minutes or until the fish is cooked through.
- Once done, garnish with freshly chopped coriander leaves.
- Serve hot with saffron-infused rice or flaky parathas.
This exquisite Saas Ni Macchi embodies the essence of Parsi cuisine, blending tradition, flavour, and celebration into every delightful bite. Enjoy sharing this dish with loved ones, embracing the cultural richness it represents.
Cover Image Courtesy: Canva
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