Food can often lead to spirited discussions in families. Before a friend’s wedding, there was disagreement over what food should be catered. While the couple wanted something unusual, the older generation felt there should be some traditional Parsi fare in the mix and rightly so. This modern Parsi creation – a delicate mix of spices and flavours – was born of that divergence.

  • Serves

    2

  • Cook Time

    20m

    Plus 30 mins to prep

Ingredients

  • 2 salmon fillets, 180-200 gm each
  • 50 gm onion, chopped
  • 5 gm freshly cracked black pepper
  • 300 ml fish stock
  • 60 ml Kolas vinegar
  • 3 tbsp rice flour
  • 1 tbsp oil
  • 2 tsp sugar
  • 1 tsp cumin seeds
  • 4-5 garlic cloves
  • 2 green chillies
  • 1 egg
  • 1 large tomato, diced
  • A handful of chopped coriander  
  • Salt to taste

Preparation

  1. Blend the onion, garlic cloves, green chilli and cumin seeds to a paste.
  2. Heat oil in a saucepan, add the onion mixture and cook till it turns light brown.
  3. Whisk in rice flour, salt and fish stock till you get a smooth sauce. Bring to a boil and then simmer for 10 minutes to cook the rice flour through.
  4. Meanwhile, in a bowl, whisk the egg, vinegar and sugar.
  5. On low flame, while whisking the sauce, slowly drizzle in the beaten egg-vinegar-sugar mix.
  6. Season with salt, add tomatoes and chopped coriander. Set aside.
  7. Season salmon with salt and pepper and sear on a hot pan in a little oil for 2 minutes on either side.
  8. Serve with khichdi risotto and the sauce.
Viraf Patel

Viraf Patel

Viraf Patel, one of India’s most exciting young chefs, is Scroll Food’s Chef of the Month for July. His culinary adventures, which began fairly early in life, have taken him from Zur Rossweid in Zurich to some of the finest dining establishments in India. Over a career spanning 20 years, he has worked at, or consulted with, Indigo, The Table, The Tasting Room, Salt Water Grill, among other places. He was the Chef-Partner at Café Zoe, before joining Olive Bar & Kitchen in Mumbai as the Executive Chef. His food philosophy is rooted in his belief in truly honest cooking. With a deep knowledge of ingredients and applications, he works to make recipes relevant to our age.

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