Elegant Parsi Saas-ni-Macchi (White Gravy Fish)

Some Parsi dishes never fail to impress! A well-made Dhansak, or decadent Jardaloo Salli Boti, or succulent Parsi Kavab often come to mind at such moments. But when I think of today’s recipe, my mind immediately wanders to the many factors that come together to create the elegant Saas-ni-Macchi (generally just referred to as “Saas” by natives like me), a dish so light and beautiful.

This dish clearly reflects colonial influences in Indian cuisine. It can be described more as a gravy than a curry, both in terms of texture and technique. What truly makes the difference here is the process of creating an emulsion through tempering: essentially bringing together two liquids, at different temperatures, that don’t mix easily.

Leaving aside the food science and history of how this dish came together, let’s move on to making Saas ni Macchi, a preparation often served at weddings and special Parsi occasions. Growing up, however, I remember Saas frequently being the centerpiece of regular meals at home as well. My maternal grandmom (mamaiji) often made this dish with ease in large batches; a testament to the often unappreciated prowess of generations of home chefs serving a crowd from a small kitchen!

Over the years, I’ve experimented with different kinds of seafood for this dish, including salmon, which I truly love with this gravy. Feel free to try any white-fleshed fish you prefer. The recipe highlights every step in detail, so be sure to follow the instructions carefully. Saas ni Macchi is best ladled over basmati rice-and-lentil khichri and served with crisp Indian papad.