Please register to access this content.
To continue viewing the content you love, please sign in or create a new account
Dismiss
This content is for our paying subscribers only

Food Cooking and Cuisines

Hari machhi or coriander fish

Equal parts lemony and spicy, this coriander infused fish is a joyride of flavours



PREP TIME 3 h : 25 m
COOK TIME 20m
SERVES 2
Ingredients

    750gm fish (of your choice)

    20ml lemon juice

    20gm salt

    For marinade

    150gm yoghurt

    100gm coriander leaves, crushed

    3 big cloves garlic, crushed

    6 green chillies, crushed

    40ml cooking oil

Ingredient Substitution Guide

METHOD

1. Wash and cut the fish into medium-sized pieces. Prick all over with a fork.

2. Mix half the lemon juice and salt and pour on the fish. Keep aside for 15 minutes and then drain off excess liquid.

3. Combine yoghurt, coriander leaves, garlic, green chillies, salt and the rest of the lemon juice and stir well. Marinate the fish with this mixture, add oil and keep aside for 3 hours.

4. Remove the fish pieces. Pour the marinade into a 2l casserole dish and cook on high flame for 10 minutes or until the gravy thickens, stirring midway.

5. Add the fish pieces and cook on high for 6 minutes, stirring occasionally. Serve hot with rice chapattis.

Image courtesy: Shutterstock

Tell us about your favourite dishes or recipes at food@gulfnews.com

Advertisement