Taking the liberty to repeat what I have already expressed on and on here, fish has never been my favourite. My dad loved fish and ever since I can spell F I S H from my primary school it has been a part of our daily diet. Mom cooked fish in different ways. Very recently mom confided a big secret. She abhors fish just like me. I often wondered how I was an exception in a family where my siblings and dad and mom polished off fish. And now I am delighted to know I was not the black sheep.
Marriage is an assortment of compromises and I have started taking F I S H quite seriously. After all, the way to a man's heart is through his stomach and my man can stomach the sea. This recipe come from a faint memory of mine at the age of 7 or 8 watching my mom grill fish in green masala when we had guests home. It's an aroma that stayed afresh in my mind. I hope it finds a way into the kitchens of many.
Ingredients for Fish in green masala
Tuna - 500 gm thickly sliced ( any white fish would do)
Coriander leaves ( cilantro) - 1 bunch
Curry leaves- 10- 15 leaves
Coconut grated- 5 tbsp
Ginger- 1 inch piece
Garlic- 10-12 pods
Green chillies- 10-15
Oil ( I used sun flower) - to marinate 1 tbsp
Oil - for frying - 4 tbsp
Lemon extract- 2 tsp
Salt- to taste
Directions
Grind all the ingredients in a processor and marinate the fish.
Set it aside for 2 hours. In a skillet fry the fish till it is well cooked. You could also grill if you are health conscious and want to have oil free food.
I served the fish with an onion and chilly salad marinated with salt and lime juice. This is optional but its a practice back home and I love it.
Labels: Bengali dishes, Fish
