HARIYALI MASALA FISH

by Nidhi

This pan fried fish in a green marinade is a classic dish that hails from the coastal regions of Maharashtra in Western India. The fish is infused in a fresh herb paste marinade and finished with a crust of semolina or rice flour. Perfect accompaniment to steamed rice and dal.

Serves: 4 people

Prep : 25 mins

Cooking : 20 mins

Health Hack: Fish is the most optimal source of Omega-3 and essential fatty acids. It also helps reduce inflammation and increase insulin sensitivity. Coriander is a great source of fibre and vitamin C.

Fresh Ingredients

Cod (or any white firm fish) - 500gms cut into medium pieces
Garlic - 5 large cloves
Ginger - 4cm piece
Green chilli - 2 whole
Fresh coriander - 50gms
Lemon juice - 1 ½ tbsp

Spices

Turmeric - 1 tsp
Semolina – enough for coating
Salt - to taste
Oil – few tablespoons for shallow frying

Cooking Instructions

Apply ½ tsp. salt, 1 tsp. turmeric and lemon juice to fish and set aside for 10mins.
To prepare the marinade, blend all the remaining ingredients i.e. fresh coriander, green chilli, garlic, ginger and salt to taste.
Apply the marinade to the fish kept aside and leave for another 15-20mins.
Take some semolina in a plate, add a little salt to season it and coat the marinated fish pieces with the flour.
For frying the fish, take some oil in a pan and heat it well. Coat the fish pieces as above and shallow fry in the pan. Fry well on both sides until it’s done.
Serve with boiled basmati rice and lentils of your choice.

Step 1