Mamta's Kitchen

Green Fish Curry

Hari Machli Curry

Mamta Gupta

CurryFishIndianMainSeafood

This is an easy fish curry, using any fish of choice, like cod, salmon, tuna, trout,prawns, haddock, mackerel or any other local fish of choice. I tend to use white fish, because I prefer to have not a strong flavoured fish for this dish. Coley and Cod are good, but any firm fish will do. You can make it with prawns too.

It is called green curry because it has a lot of green coriander leaves in it and it sweet and sour in taste. If you don't want any red colour in it, reduce or omit tomato puree.

Serves 4-6.

Ingredients

  • 500 gm. fresh or frozen, white fish fillet, no skin and bones if possible. You can use fish steaks.

  • Marinade

  • 1/2 inch ginger

  • 4-5 cloves garlic

  • 1 cup coriander leaves and tender stalks

  • 2 tbsp. cream coconut (powder or grated cake)

  • 4-5 green chillies, adjust to taste

  • 2 tbsp. vinegar (I use light balsamic)

  • Salt to taste

  • 3/4 tsp. turmeric powder

  • 2-3 tbsp. tomato puree

  • 4-5 tbsp. oil

Instructions

  1. Defrost fully if using frozen fish. Squeeze any water out gently by pressing between palms.

  2. Cut into 2-3 inch portions.

  3. Grind/blend all marinade ingredients together.

  4. Coat fish with the marinade in a bowl thoroughly, cover and leave in the fridge for a few hours.

  5. When ready to serve, heat oil in a wide frying pan.

  6. Lift out fish from the marinade and fry in hot oil for a few minutes on both sides. Do not over cook, fish just needs to become opaque and flake when gently parted with a knife.

  7. Lift out the fish pieces and transfer to a serving bowl.

  8. Add about 1/2 cup of water to the marinade that is left in the bowl. Mix well. Pour it in the pan which still contains some oil.

  9. Bring to boil and simmer for a few minutes, until it is thick like a sauce.

  10. Pour over the fish.

  11. Serve hot with Boiled Rice.


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