Farah Khan Ali’s Parsi style White Fish Curry


  • 2 big Pomfrets (type of fish)
  • 4 tsp of Rice
  • 1 coconut (crushed)
  • A few sliced Ginger
  • 5 to 6 slit of Green Chilies (chopped)
  • 1 tsp of Cumin Powder
  • 7 to 8 small Tomatoes
  • ½ cup of White Vinegar
  • Fresh Coriander Leaves



  • On a hot griddle (tawa), heat the rice. Grind it in a blender using a little bit of water to form a fine paste.
  • Now, blend the fine paste of rice with crushed coconut together and gradually add more water to prepare a coconut milk. Let keep the milk aside.
  • Heat the oil in a pan and add ginger slices.
  • After 2 minutes, put chopped green chilies along with cumin powder.
  • Again, after 2 minutes, add the coconut milk into it and boil over a medium flame.
  • In between, keep stirring for around 45 minutes, until the gravy thickens.
  • Now, add tomatoes along with washed and cut pieces of fish.
  • Add white vinegar and when the pieces of fish are boiled properly, then sprinkle a few coriander leaves and full green chilies.
  • Cook for more 5 minutes on a very slow flame.