Green Masala Fish Curry
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.
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.
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Notes
I do not use any red chili powder in the recipe as it does not render the perfect green color to the dish.
There is no need to marinate the fish pieces with salt and turmeric powder initially for this dish. However, you may if you want.
Though it is not compulsory and can be skipped if you prefer raw fish pieces, I usually fry them after marination. It adds to the eventual taste and flavor of the dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Green Masala Fish Curry
Amount per Serving
Calories
307
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
69
mg
23
%
Sodium
398
mg
17
%
Potassium
715
mg
20
%
Carbohydrates
13
g
4
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
1246
IU
25
%
Vitamin C
131
mg
159
%
Calcium
111
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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