Like I had an aversion to fish and garam masala used together I also had an aversion to anything cooked with a paste containing coriander leaves. But, I have gotten over that and today I took one more step by cooking fish in a green gravy and was pleasantly surprised with the result.
Here’s the recipe…
6 slices of fresh water fish (rohu or catla),
¾ packed cup of coriander leaves,
¼ cup mint leaves,
6-8 green chillies or to taste,
¾ cup yoghurt,
¼ cup olive oil,
Juice of 1 lemon,
2 tsp cumin powder,
2 tsp coriander powder,
¼ tsp cinnamon powder,
1 inch of ginger,
10-12 cloves of garlic,
2 whole red chillies,
Salt to taste,
½ cup of refined oil,
1 medium sized onion (chopped),
Apply half the lemon juice and salt to the fish slices and let stand for half an hour.
Grind the coriander leaves, mint leaves, green chillies, ginger, garlic, yoghurt, olive oil, remaining lemon juice, cumin powder, coriander powder and cinnamon powder to a fine paste.
Heat the refined oil and add the chopped onion. When it becomes light pink in colour add the green paste, salt as required and a little water. Cook it till the oil separates. Add about a cup of water and let it boil. Now slip in the fish pieces and cook till done.
Serve hot with rice.