- Wash the fish pieces thoroughly and smear them with a teaspoon of salt and turmeric powder.
- For the Coriander Paste: Remove roots and long stems from the bunch of coriander leaves, and grind them along with ginger and green chilies to make a fine paste.
- Heat oil in a Kadhai. Now fry the fish pieces one by one till they take a light golden colour. Remove them and keep aside.
- To the hot oil, add a pinch of Kala Jeera (Black Cumin). Once they start spluttering, add the coriander paste. Add rest of the ingredients (Salt to taste, sugar, and cumin powder) and cook on a high flame till the oil starts separating out from the masala. Now add water (adjust the quantity according to the amount of gravy that you need).
- Bring it to boil, and then simmer it on a medium flame for 5 minutes.
- Now add the fish pieces and simmer them with the gravy for a couple of minutes.
Sunday, February 9, 2014
Dhonepata bata diye Maach (Fish cooked in fresh coriander paste)
Coriander leaves are used extensively for garnishing dishes due to their unique flavor. However, apart from garnishing, Coriander leaves can also be used in chutneys and for preparation of various sauces. For example, Coconut Chutney tastes great when the coconut is ground to a thick paste along with coriander leaves. One can add them while making Salsa, various curries and even use them as a spread for sandwiches.
I never knew that even Fish can be prepared with this wonder LEAF until my Mom-in-Law told me about this recipe. Everyone in the house just loved the freshness it brought to our meal and so I am here to share this recipe with you all.
Fish of course (Try getting a Fresh water fish like Rohu or Katla)
A bunch of fresh coriander leaves
2-3 green chilies (depending upon your spice quotient)
1 ½ inch Ginger
1 pinch of Black cumin (Kala Jeera)
Salt (As per taste)
1 teaspoon of turmeric powder
Sugar (1/2 a teaspoon)
1 teaspoon Cumin powder
Oil (Preferably Mustard however you can use any cooking oil of your choice)