Coconut mint fish

Coconut mint fish

This dish is just right for the hot summer days. Coconut along with coriander and mint give it a fresh flavour. 

This is originally a Parsi recipe which I have tweaked a bit. In the original recipe the fish is coated in a flour and besan based batter and deep fried. But during the summer months I try to stay away from deep frying. The greasy texture of fried food is just simply unpalatable in this hot desert area.

Also instead of boneless fish fillet I have used a less bony fish which was easily available. A little bit of salt and turmeric and shallow frying using very less oil and the fish is much healthier. There is very less use of spices and powders and the dish is easy on the palette.

Ingredients

5-6 fish pieces

½ tsp salt

½ tsp turmeric powder

For the gravy

1 tsp cumin seeds

1 tsp coriander powder

½ tsp garam masala powder

Salt to taste

A pinch of sugar

Make a paste of

3 tbsp coconut, grated

2 green chillies

1 onion, roughly chopped

2 green cardamoms

A small bit of mace

½ tsp fennel/saunf

1 tbsp poppy seeds/khus khus

3 almonds

5-6 garlic pods

3 tbsp coriander leaves

3-4 mint leaves

Apply salt and turmeric to the fish and leave aside for 20 minutes. heat a little oil on a non stick pan and shallow fry the fish on both sides for about 6 minutes. keep aside

For the gravy

 Make the green paste.

Heat some oil and add the cumin seeds. Add the green paste and sauté till the oil separates. Add the coriander powder, garam masala powder, salt and sugar. Cook for 2 minutes. Add a cup of water, bring to a boil and simmer. 

Add the fish, cover and cook for 7 minutes.

Garnish with chopped coriander and mint leaves. Serve hot with rice.