For Parsis around the world, 21st of March marks the beginning of a new year and the first day of spring. It’s the perfect day to cook up a delicious Parsi-style feast with our range of fresh meats & seafood. We’ve chosen some delicious Parsi favourites that are easy to put together so you can have your very own feast, easily.
Marghi Na Farcha – Parsi Style Fried Chicken
If you enjoy a good fried chicken recipe, you’ll absolutely love this Parsi take on crumb-fried chicken – spiced well with desi masalas. To make this recipe, we’d recommend using a boneless cut of chicken like our Boneless Chicken Thighs since they’re less prone to drying out while frying.
To make Marghi Na Farcha, combine ginger-garlic paste, lemon juice, red chili powder, garam masala, salt and pepper in a bowl. Add the chicken to the bowl and let it marinate for 10-15 minutes.
While the chicken is marinating, heat the oil.
Crack the eggs in a bowl and season it with salt, pepper and chilli flakes. Whisk this well. Spread out the breadcrumbs on a plate.
Once the oil is hot, dip the marinated chicken in the egg mixture and then roll it in breadcrumbs making sure it is coated well.
Gently slide it into the hot oil and fry on medium heat until the chicken turns golden brown on both sides.
Drain on paper towels and serve hot with your favourite chutney.
Mutton Dhansak – Parsi Style Stew
Dhansak is a mix of lentils (dhan), veggies (sak), and mutton that’s served on special occasions, making it a delicious option for Navroz! Serve this with caramelised brown rice for a delicious flavour pairing. We recommend using our Rich Goat Curry Cut to make this dish.
In a bowl, soak the split pigeon peas, red lentils, yellow split gram, and split gram dal for half an hour.
In a pressure cooker, combine methi leaves, pumpkin, brinjal, water, and the soaked dals. Pressure cook for 10-15 minutes or until the dals are cooked.
To cook the mutton, start by heating oil in a pressure cooker. Add the bay leaves, and chopped onions and fry until the onions turn golden brown.
Add ginger-garlic paste and fry until cooked through. Then add the tomatoes, red chilli powder, and garam masala and saute for 1-2 mins. Add water and pressure cook for 4 whistles. Then put it on low heat for 10 minutes, and turn off the heat.
Once the pressure subsides, add the cooked dal to the mutton and simmer for 10-15 mins. Sprinkle salt, mix well, and serve.
Recipe Notes
If you’re on the hunt for a unique dish that packs a flavor punch, then Dhansak is the right way to go. A lot of Parsis also add in potatoes as another great veggie. For more of a Gujarati twist, you can add tamarind paste and jaggery to your Dhansak.
Recipe Tip: If your gravy is too thick, slowly add water until it reaches the desired consistency.
Patra Ni Macchi – Parsi Style Steamed Fish
An extremely popular dish, Patra Ni Macchi is fresh fish slathered in a delicious green chutney, wrapped in banana leaves and steamed to perfection! To make this, we’d recommend using our Whole White Pomfret. It’s cleaned and gutted and has very few bones, making it easy to eat too.
Rub the fish with salt and turmeric and let it marinate for 30 minutes.
In a blender, add coriander, mint leaves, cumin seeds, grated coconut, green chillies, garlic cloves, salt, sugar and lime juice. Blend the ingredients into a thick paste.
Make thin slits on both sides of the fish. Spread the chutney all over the fish, making sure to add some in the slits.
Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet. Place the fish over the leaf. Wrap the leaf around with the thread to keep it secure and tight. Place the fish in a steamer with simmering water. Steam the fish for 15 to 20 minutes.
Serve hot in the banana leaf itself. If you don’t have Banana leaf then you can use aluminium foil to wrap and steam the fish.
Recipe Notes
Recipe TipFor ease of wrapping and steaming, warm up the Banana leaves on the burner. You can also flip them in a hot pan for a few seconds until they turn soft.
Frequently Asked Questions
Can I bake the fish instead of steaming?Yes. Preheat the oven to 190-degree Celsius. Place the wrapped fish in a baking tin. Sprinkle some vinegar and water over the parcels and bake the fish for about 20 minutes.
Kolmi No Patio – Parsi Style Prawn Curry
Tangy, sweet, spicy – Kolmi No Patio is a delicious Parsi prawn curry that’s cooked on special occasions and served with rice or rotis. It highlights sweet & sour notes really well and everyone loves it! To make this dish, we’d recommend using our Freshwater Prawns. They’re peeled, cleaned, and deveined, so you can cook with them straight out of the pack.
