Recipe by Chrysl Castelino
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Ingredients:
7-8 medium size pomfrets
handful coriander leaves
4-5 sprigs mint leaves
10 spinach/palak leaves
5-6 green chillies
1" ginger
8-10 cloves garlic
1 tsp tamarind pulp
1 small onion
1/2 tsp turmeric/haldi
1/2 lime - juice
1/2 tsp sugar / jaggery
2-3 sprigs curry leaves
4-5 tbsp ghee
oil as required
salt to taste
For the dry powder
1 tsp coriander seeds
1 tsp jeera
1 tsp whole peppercorns
1/2 tsp mustard seeds
1 tsp fennel seeds
1/4 tsp fenugreek/methi seeds
Steps:
- Clean and wash the fish and drain out excess water.
ground masala paste - In a pan, dry roast the coriander seeds, jeera, pepper, mustard, fennel and fenugreek till aromatic. Cool and blend to a fine powder.
- In a blender, add the coriander leaves, onion, mint, spinach, ginger, garlic, green chillies, tamarind pulp, turmeric along with the dry masala powder and blend to a fine paste without adding water.
- Pour the ground masala paste in a bowl and add salt.
- Now apply a little of this masala to the fish and marinate for an hour.
- Heat ghee in a pan and add the curry leaves.
- Once they start to splutter, add the masala paste and fry till the ghee separates.
- Add the sugar/ jaggery to balance the taste.
- Turn off the flame and add juice of half a lime.
- Take out the the fried masala into a bowl and set aside.
- In the same pan heat some oil and fry the marinated fish on either side till it is almost cooked.
- Now apply a tablespoon full of the fried masala paste onto either side of the fish and fry for about a minute or two.
- Serve hot.
- ENJOY!
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Marinated fish
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