For the Green Masala Paste :
Grind the ingredients mentioned below to a fine, thick & smooth paste in a masala grinder/blender with some water. Transfer to a bowl. Rinse the grinder/blender with some water & reserve for the curry…
½ bunch fresh Coriander (discard roots)
4 fresh Green Chillies (discard stems) or as per taste
2 fresh Green Chillies (slit)
1 tsp. fresh Ginger (peeled & grated)
2 tsps. fresh Garlic paste or 6-8 Garlic cloves
2 tbsps. Coriander pwd.
1 tsp. Cumin Seeds (Jeera)
½ tsp. Turmeric pwd.
Ingredients for the Green Fish Curry:
6-8 slices King Fish (Surmai) or fish as per choice
1large Onion (peeled & finely chopped)
2 fresh Green Chillies (slit)
1 cup thick Coconut Milk
½ cup thin Coconut Milk
2 tbsps. fresh Tamarind paste or ¼ cup fresh Tamarind extract or as per taste
2 tbsps. Vegetable Oil or Coconut Oil
A pinch of Sugar
Salt to taste
Procedure :
Wash the fish slices & apply some salt & a little turmeric. Keep aside for about 15 mins.
In a sufficiently large pan/dekchi/handi or mud pot, heat oil & sauté chopped onions till they are cooked, soft & translucent.
Add the above prepared masala paste & stir to cook on low heat till rawness disappears & you start getting a good aroma.
Then add the reserved masala water & let it come to a boil.
Add slit green chillies, a pinch of sugar & the tamarind paste/extract & stir well.
Gently slide in the fish slices, evenly distributing in the pot. Do not stir.
Let it cook on med. heat for about 2 mins.
First pour in the thin coconut milk & give it a gentle stir.
Next add in the thick coconut milk & stir gently again.
Add salt to taste, stir once again & check the seasoning & add water if necessary depending on the thickness of the gravy you desire.
Let it simmer gently on low heat for another 2-3 mins. till the fish is just tender & the gravy thickens. Do not overcook the fish.
Serve hot with plain rice or Goa boiled rice.
