Parsi fish patia recipe
 A simple, delicious fish curry recipe from the Parsi community in Bombay. Although the original recipe has loads more ingredients, this quick version is perfect for a midweek supper. The balance of flavours with spices, tomato, vinegar and chilli make it a winner. Salmon is great, but you can also use any firm white fish. Each serving provides 307 kcal, 26.5g protein, 5g carbohydrates (of which 5g sugars), 20g fat (of which 3.5g saturates), 2g fibre and 0.8g salt. 500g/1lb 2oz skinless and boneless salmon fillets, cut into bite-size pieces1 heaped tsp ground turmeric ½ lime, juice only3 tbsp vegetable oil150g/5½oz onions, finely chopped (approximately 1 medium onion)5 garlic cloves, blended to a paste with a splash of water2 tbsp tomato purée1 tsp mild chilli powder1 heaped tbsp ground coriander 1 tsp caster sugar2 tbsp malt vinegarsalt, to taste1 tbsp chopped coriander leaves, to garnish 500g/1lb 2oz skinless and boneless salmon fillets, cut into bite-size pieces 1 heaped tsp ground turmeric ½ lime, juice only 3 tbsp vegetable oil 150g/5½oz onions, finely chopped (approximately 1 medium onion) 5 garlic cloves, blended to a paste with a splash of water 2 tbsp tomato purée 1 tsp mild chilli powder 1 heaped tbsp ground coriander 1 tsp caster sugar 2 tbsp malt vinegar salt, to taste 1 tbsp chopped coriander leaves, to garnish Method In a mixing bowl, combine the salmon, turmeric and lime juice. Mix well and set aside while you make the patia.Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 7–8 minutes, or until soft. Stir in the garlic paste and cook for a minute. Add the tomato purée and cook for 2 minutes, stirring all the time. Pour in 150ml/¼ pint water and stir well. Cook for a minute then stir in the chilli and ground coriander. Add the marinated salmon, season with salt and stir gently. Cover and cook over a low heat for 6–7 minutes, until the fish is nearly cooked through. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked. Garnish with coriander and serve with dal, rice or chapatis. In a mixing bowl, combine the salmon, turmeric and lime juice. Mix well and set aside while you make the patia. In a mixing bowl, combine the salmon, turmeric and lime juice. Mix well and set aside while you make the patia. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 7–8 minutes, or until soft. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 7–8 minutes, or until soft. Stir in the garlic paste and cook for a minute. Add the tomato purée and cook for 2 minutes, stirring all the time. Stir in the garlic paste and cook for a minute. Add the tomato purée and cook for 2 minutes, stirring all the time. Pour in 150ml/¼ pint water and stir well. Cook for a minute then stir in the chilli and ground coriander. Add the marinated salmon, season with salt and stir gently. Pour in 150ml/¼ pint water and stir well. Cook for a minute then stir in the chilli and ground coriander. Add the marinated salmon, season with salt and stir gently. Cover and cook over a low heat for 6–7 minutes, until the fish is nearly cooked through. Cover and cook over a low heat for 6–7 minutes, until the fish is nearly cooked through. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked. Garnish with coriander and serve with dal, rice or chapatis. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked. Garnish with coriander and serve with dal, rice or chapatis.