Green masala fish curry is usually made of fish pieces with fewer bones and is cooked in a thick green masala paste made up of coconut, blanched spinach, coriander leaves, ginger, cloves and a variety of spices. Fresh curry leaves and tamarind are also added to enhance the taste and flavor. The process to make green masala fish curry at home is very easy. Continue reading my simple recipe to make this dish at home.
KEY TAKEAWAYS
- Green masala fish curry is a popular and unique recipe.
- Serve it with steamed rice or hot roti.
- Green masala fish curry tastes slightly spicy, savory, tangy and earthy.
- Other similar recipes are green masala fish fry, dry fish curry, fish tikka, and fish kebab.
The Ingredients:
- 500 grams Surmai fish (or any other variety with fewer bones)
To make the green masala paste:
- 1 cup coconut (fresh pieces)
- 10 pieces garlic cloves (peeled, whole)
- 1 piece ginger (1 inch in size, roughly diced)
- 6 pieces green chilies (whole)
- 15 curry leaves
- 1 tbsp coriander seeds
- 20 pieces black peppercorns
- 5 pieces cloves
- 1 cup coriander leaves
- ½ cup water
- 1 tbsp tamarind (soaked in water)
- 1 tbsp salt
To fry the fish pieces (optional):
- 1 tbsp cooking oil
To blanch the spinach:
- 1 cup spinach leaves
- ½ tsp salt
- Water (as required)
- Ice cubes (as required)
To cook the fish:
- 1 tbsp cooking oil
- 5 pieces garlic cloves (crushed)
- 10 curry leaves (finely chopped)
- 1.5 cups water
- Coriander leaves (a few, finely chopped)
A Punjabi lady living in our locality taught me this recipe, saying that it is unique and adds variety to everyday fish dishes. I agreed and wrote down the recipe in my kitchen notebook as narrated by her along with the tips and tricks.
I made it the next Sunday at home and it turned out as good as I expected. My husband loved the taste and my two sons loved the unique and bright green color of the dish. They all asked for a second helping, which I felt was a silent appreciation for my effort. I was happy and thanked the lady for sharing the recipe with me.
How to Make Green Masala Fish Curry? (Step by Step Guide with Images)
Step 1: Boil 1 cup of spinach leaves in water with ½ tsp of salt for 3 to 4 minutes and then transfer them immediately to a bowl with ice cubes. Dip them and remove them onto a plate.
Step 2: Blend 1 cup of fresh pieces of coconut, 10 garlic cloves (peeled, whole), a piece of ginger (1 inch in size, roughly diced), 6 pieces of whole green chilies, 15 pieces of curry leaves, 1 tbsp of coriander seeds, 20 pieces of black peppercorns, 5 pieces of cloves, pre-blanched spinach leaves, and 1 cup of coriander leaves with ½ cup of water in a blender.
Step 3: Then add 1 tbsp of tamarind (soaked in water) and 1 tbsp of salt and blend again. Check the final consistency. Transfer it to a bowl.
Step 4: Put in 500 grams of Surmai fish (or any other variety with fewer bones), coat them nicely with the green masala, cover the bowl, and keep it aside for an hour to marinate properly.
Step 5: Put the marinated fish pieces in only 1 tbsp cooking oil. Flip, cover, and fry both sides for a couple of minutes each on a medium to high flame till they are slightly charred. Check and remove the pan.
Step 6: Fry 5 pieces of crushed garlic cloves in 1 tbsp of cooking oil until brown and then add 10 pieces of finely chopped curry leaves. Add the green masala paste, stir, cover and cook over a low to medium flame for about 5 minutes. Then, add 1.5 cups of water. Cover and again cook over a low to medium flame for about 5 minutes and bring it to a boil. Check the consistency and salt. Add if needed.
Step 7: Add the fish pieces, cover and cook for 10 minutes more, check the doneness, and finally garnish with a few chopped coriander leaves.
Step 8: Your tasty and spicy green masala fish curry is ready. Serve it with rice or roti.
Recipe Card
Green Masala Fish Curry
Ingredients
- 500 grams Surmai fish or any other variety with less bones
To make the green masala paste:
- 1 cup coconut fresh pieces
- 10 pieces garlic cloves peeled, whole
- 1 piece ginger 1 inch in size, roughly diced
- 6 pieces green chilies whole
- 15 curry leaves
- 1 tbsp coriander seeds
- 20 pieces black peppercorns
- 5 pieces cloves
- 1 cup coriander leaves
- ½ cup water
- 1 tbsp tamarind soaked in water
- 1 tbsp salt
To fry the fish pieces (optional):
- 1 tbsp cooking oil
To blanch the spinach:
- 1 cup spinach leaves
- ½ tsp salt
- Water as required
- Ice cubes as required
To cook the fish:
- 1 tbsp cooking oil
- 5 pieces garlic cloves crushed
- 10 curry leaves finely chopped
- 1.5 cups water
- Coriander leaves a few, finely chopped
Instructions
- Boil 1 cup spinach leaves in water with ½ tsp of salt for 3 to 4 minutes and then transfer them immediately to a bowl with ice cubes. Dip them and remove them on a plate.
- Blend 1 cup fresh pieces of coconut, 10 garlic cloves (peeled, whole), a piece of ginger (1 inch in size, roughly diced), 6 pieces of whole green chilies, 15 pieces of curry leaves, 1 tbsp of coriander seeds, 20 pieces of black peppercorns, 5 pieces of cloves, pre-blanched spinach leaves, 1 cup of coriander leaves with ½ cup of water in a blender.
- Then add 1 tbsp of tamarind (soaked in water) and 1 tbsp of salt and blend again. Check the final consistency. Transfer it to a bowl.
- Put in 500 grams of Surmai fish (or any other variety with less bones), coat them nicely with the green masala, cover the bowl and keep it aside for an hour to marinate properly.
- Put the marinated fish pieces only in 1 tbsp cooking oil. Flip, cover and fry both sides for a couple of minutes each on a medium to high flame till they are slightly charred. Check and remove the pan.
- Fry 5 pieces of crushed garlic cloves in 1 tbsp of cooking oil until brown and then add 10 pieces of finely chopped curry leaves. Add the green masala paste, stir, cover and cook over a low to medium flame for about 5 minutes. Then, add 1.5 cups of water. Cover and again cook over a low to medium flame for about 5 minutes and bring it to a boil. Check the consistency and salt. Add if needed.
- Add the fish pieces, cover and cook for 10 minutes more, check the doneness, and finally garnish with a few chopped coriander leaves.
- Your tasty and spicy green masala fish curry is ready. Serve it with rice or roti.
