Preparation time : one hour marination + 15 minutes
Cooking time : 10-15 minutes
Serves : 4 to 6 members
Description
As always skipping television channels and I come across Britain’s celebrity chef Keith floyd cooking up a fish dish in some coastal beach of India. He made the dish with a green masala paste. I just loved the idea and stored it in my mind to be executed some day when time permits. As trying this dish with my own twists and turns to it came up a question. Why do I always have this habit of following and not leading. Well that one moment of spark sure did awaken me. I promised to myself that I will let my thoughts graze free about all the things I am passionate about with no limits. I have been doing so ever since and what a change it has brought into me. I feel so much more confident, self content and beautiful about myself. Coming to the dish.. The herby flavours of the mint and coriander married with the coconut milk and the tang of lime is sure a heavenly experience to dine. Like this killer combination, to me.. my kitchen is a country in which there are always discoveries to be made from recipes to reinventing myself.. no matter what. I know sounds crazy but it’s the fact. Keith floyd’s recipe, me trying it with my twists and turns, a good question in my mind, promising myself, getting to reinvent and love myself… No connection right? But my kitchen helps me to connect it some how beautifully.
Ingredients | Quantity |
|---|---|
| White Pomfret Fish whole | 1/2 kg medium sized , cleaned and with close slits on each side |
| Lime juice | 1 big lemon + 1/2 a lime |
| Salt | to taste |
| Turmeric powder | 1/4 teaspoon |
| Coconut oil | 4 tablespoons |
| Small onions | one hand chopped |
| Ginger and garlic paste | 1 teaspoon |
| Tomatoes | 3 chopped |
| Mint leaves | half hand |
| Coriander leaves | 1 bunch |
| Green chillies | 10 or more to taste |
| Thin Coconut milk | 1/2 cup |
| Thick coconut milk | 1 cup |
Method
- Marinate the cleaned fish with lime juice, turmeric powder and salt to taste for one hour.
- Grind mint leaves, coriander leaves and green chillies to a smooth paste adding very little water.
- Heat a wide pan with coconut oil, fry the small onions to translucent. Top with Ginger and garlic paste and fry to golden and crisp.
- Add the chopped tomatoes and sauté until it gets mushy and oil floats on top. Top with the ground green masala with a pinch of turmeric powder, salt to taste and sauté until oil floats once again.
- Pour the thin coconut milk extract and bring to boil. Gently drop the marinated fish and cook until 3/4 cooked on both sides with the thin coconut milk.
- Add the thick coconut milk extract, once the thin coconut milk has evaporated. mix gently. Simmer the flame and squeeze half a lime juice. Mix, taste and adjust seasoning.
- Simmer until all the flavours infuse and oil floats on top and gets to a thick gravy consistency.
serve hot as a side dish.
