HARIYALI MASALA FISH Meri Rasoi

HARIYALI MASALA FISH

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

Step 1

Apply ½ tsp. salt, 1 tsp. turmeric, and lemon juice to the fish and set aside for 10 mins.

Step 2

To prepare the marinade, blend all the remaining ingredients i.e. fresh coriander, green chilli, garlic, ginger, and salt to taste.

Step 3

Apply the marinade to the fish kept aside and leave for another 15-20 mins.

Step 4

Take some semolina in a plate, add a little salt to season it and coat the marinated fish pieces with the flour.

Step 5

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.

Step 6

Serve with boiled basmati rice and lentils of your choice.

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