March 14, 2007

VCC 348 - Luganno Sahas

This is also a very traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Meher's own words, "This is white fish cooked in a sauce which is a high point of a wedding menu. In Mumbai traditionally only pomphret is used."

Luganno Sahas Recipe

6 to 8 steaks of white fish
2 medium onions, finely sliced (1/2 cup)
2 tbs. finely chopped hot peppers
1 green hot pepper, slit
6 cloves garlic, finely chopped or 3/4 tsp. garlic powder.
1/4 tsp. cumin seeds, slightly pounded, or cumin seed powder
2 tsp. all purpose flour
2 1/4 tsp. salt
6 cherry tomatoes
2 cups water
2 cups vinegar Blend in a bowl
1 tbs. Worcestershire Sauce Blend in a bowl
1 tbs. sugar Blend in a bowl
1 egg
3 tbs. vegetable oil

Method: In a pan heat oil and saute onion till soft yellow (not brown). Drain excess oil. Add celentro, chopped green pepper, slit green pepper, garlic, and cumin seed. Blend well and cook on low heat for 5 minutes. Add flour and blend to a smooth paste,then add water gradually and mix well. Bring mixture to a boil, add 1 tsp. salt and simmer, covered, on low heat for 10 to 15 minutes. Add slices of fish and t tsp. salt and continue cooking till fish is cooked. Then add whole tomatoes. Let this cool then add mixture of vinegar, Worcestershire Sauce, sugar, and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan on heat and cook 5 minutes longer before serving. Do not boil.

[vkn]You Can Cook and taste-test this dish. Join us at the 'Feed a Hungry Child' campaign!

VCC: VCC Q4-2006: FAHC: FAHC-campaign