Fish Curry

The Parsi fish curry tends to be red in colour, with a lot of ground Kashmiri chillies added to give it the perfect hue without altering the spiciness. We also have a sufade curry chawal, which is ivory in colour and prepared with whole bone-in pomfrets the size of a huge palm of the hand.

This fish curry is unique. It is smooth and lighter in texture. I like to infuse it with curry leaves and mustard seeds. It brightens up the flavour and tends to take on the very strong hue