My Food and travel memoir

INGREDIENTS

Fish – 2 big, cut in around 8 pieces of steaks.

Onion – 1, chopped.

Tomatoes – 3 small, chopped finely.

Oil – as required.

For the green masala paste-

Coriander leaves – 1 small bunch

Mint Leaves – 9-10 leaves

Green chillies – 5-6 or as per spice preference

Garlic – 7-8, small cloves

Ginger – 1 inch size

Peppercorns – 1 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Fenugreek seeds – 1/4^th tsp.

Poppy seeds – 1 tsp

Fennel seeds – ½ tsp.

Cloves – 2

Onion – 1

Fresh grated Coconut – 1 cup

METHOD:

1. Cut, clean, and marinate the fish with some salt and Turmeric powder and keep it aside till we prepare the masala paste.

2. Grind all the ingredients listed under ‘For green masala paste’ ingredients list. Grind it to a fine paste. Use some water only if required.

3. Take a traditional clay pot (if available). Heat oil, fry the chopped onion till light brown. Then add the chopped tomatoes with little salt and cook till tomatoes become soft and mushy. 

4. Now add the prepared coconut green masala paste with some water and bring it to a boil and cook till the rawness of the masala disappears.

5. Now add the fish pieces one by one and enough salt. Mix gently. Cover and cook for 6-7 minutes or till the fish is cooked. Check the seasoning and if necessary, adjust it.

Serve this aromatic fish curry with hot steaming rice!

“Good food is the foundation of genuine happiness.”

Auguste Escoffier