Green Masala Fish

• Seafood

  • 3 King mackerel or any white fish cut to

• Produce

  • 1 cup Coriander/cilantro
  • 4 cloves Garlic
  • 1 Ginger- ! inch
  • 1 Onion - 1, small

• Canned Goods

  • 1 Coconut milk, light

• Baking & Spices

  • 1 tbsp Coriander seeds
  • 1/4 tsp Meethi/fenugreek seeds
  • 1/2 tsp Mustard seeds, brown
  • 1/2 tsp Salt
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Flavorless oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Frozen

  • 10 Curry, fresh or dried leaves

• Other

  • green chillies - 4 or accordingly

Found on foodfashionparty.com

Description

Ingredients

• 3 king mackerel or any white fish cut to 3 inch pieces
• ¼ tsp turmeric
• ½ tsp salt
• meethi/fenugreek seeds - ¼ tsp
• coriander seeds - 1 tbsp
• onion - 1 small roughly chopped
• garlic - 4-5 cloves
• ginger- ! inch
• coriander/cilantro - 1 cup or 2 whole bunches
• green chillies - 4 or accordingly
• 3 tbsp any flavorless oil
• ½ tsp brown mustard seeds
• ½ tsp cumin seeds
• 10-12 fresh or dried curry leaves
• light coconut milk - ½ cup+1/3 cup (if you are using the can, skip the top cream and use the bottom milk)
• Salt

Directions

• Wash the fish very well, pat dry and keep on a plate. Add some turmeric and ½ tsp salt and mix well and let sit for few minutes.
• Toast the fenugreek seeds and coriander seeds on a medium heat until you smell the spices and powder it.
• In a pan with 2 cups of water, boil the onion, ginger and garlic for 10 minutes. Discard the water and grind the onion, ginger and garlic to a fine paste in the same container that you ground up the fenugreek and coriander. Try not to add any water while grinding it. Set aside.
• Grind the cilantro/coriander, mint and green chillies and grind to a fine paste, set aside.
• In a heavy bottomed pan, add 3 tbsp of oil, add the mustard seeds, cumin seeds and 12-14 curry leaves. Let is pop. Then add the onion, ginger-garlic mixture with ¼ tsp salt and saute very well on low heat until the raw smell of the onion goes(10 minutes),add the coconut milk and again keep stirring and saute until the whole mixture is thickened up, oozing oil from the sides. It will take about 10 minutes. Now add the fish and coat in the mixture and let the fish brown a bit on both sides.
• Once it is 50 percent cooked and browned on both sides, add the cilantro/mint/green chilli paste, mix well. Check for salt. At this point, if you want to add water, add ½ cup and no more. Cover and cook on simmer for 6-7 minutes or until the fish is cooked and flaky.
• Add the coconut milk, turn off the heat and let it sit at least 2 hours before serving.