Saas ni macchi (Parsee fish in white sauce) Archive

Ingredients

• 3-4 tbsp rapeseed oil
• 4 small red onions, finely chopped
• 6 garlic cloves, crushed
• 7-10cm/3-4in of fresh ginger, peeled and finely chopped
• 1 seabass, filleted and pin boned, each fillet cut in half
• 15-20 curry leaves, finely shredded
• 6 free-range eggs
• 6 tbsp fine rice flour
• 6-8 tbsp sugar
• 6-8 tbsp malt vinegar
• 1 bunch fresh coriander leaves, finely chopped
• 20-25 mint leaves, finely shredded
• 4 tsp ground cumin
• 4-5 medium green chillies, finely chopped
• few cherry tomatoes, halved
• salt, to taste