Hariyali Machi Masala

'Hariyali Machi Masala', also called green fish curry, is an everyday Indian household curry that exists in most cultures of India. The goodness of coriander leaves and the tender fish warm my heart, and maybe that's why I'm reminded of this recipe during winter. The hints of freshness from the mint and bursts of heat from the peppercorn make this curry whole. This curry is easy to make and takes a minimal amount of spices. This curry has everything one looks for in an easy-peasy comfort food recipe.

Serves: 4

Ingredients

Marination

3 Basa fillet

1 tsp Turmeric powder

2 tsp red Chilli powder

Coriander Puree

4 Garlic cloves

3 green Chillies

30g Coriander leaves

10g Mint leaves

3 chopped Shallots

Salt to Taste

3-4 tbsp Water

Masala

2 tsp Cumin seeds

8-10 Peppercorn

1 ½ tsp Asafoetida

2-3 tbsp Sunflower Oil

Method

Step 1- Marination

Chop the basa fillet into bite-size pieces. Add turmeric powder, red chilli powder and basa pieces to a bowl and coat thoroughly. Cover the bowl and place it in the refrigerator for an hour or overnight.

Step 2- Coriander Puree

Add coriander, mint, garlic cloves, green chillies, chopped shallots, salt, and water to a blender, blend into a fine paste, and keep aside.

Step 3- Masala

Add oil to a pot and place on high heat. Once hot, reduce the heat to medium and add cumin seeds, peppercorn and asafoetida. Cook the whole spices till aromatic, roughly for 30 seconds and then add coriander puree.

Step 4

Mix in the puree and cook at medium heat till the masala bubbles. Then add ¼ cup water and cover the pot with a lid. Cook till all the water leaves the masala and the oil separates. Stir the masala occasionally.

Step 5

Then to the masala, add marinated basa and coat well. Cook the fish for 1-2 minutes on high heat; add another ¼ cup of water and cover the pot. Reduce the heat to medium and cook the fish for 5-7 minutes or till cooked thoroughly.

Step 6

Once the fish is cooked, remove the lid and increase the heat. Reduce the curry to desired consistency. Serve hot with rice or roti and pickled onions.

Tips

1. Marinating the fish improves flavour and texture, don’t skip this step.

2. Marinate the fish overnight for the best results.

3. Keep a close eye on when cooking the whole spices. They tend the burn quickly.

4. The longer you cook the masala, the better it tastes.

5. Stir the masala at regular intervals to avoid burning.

6. Fish tends to cook quickly. Keep an eye on it, or put a timer on your phone.

7. You can add a dash of red chilli powder accordingly.