This is a recipe for anyone who is intimidated by fish. Its super simple and fail safe.
- Dill leaves or Coriander : Couple of bunches.
- 2-3 Green chilies.
- 5-6 Tomatoes.
- One inch piece of ginger.
- 5-6 cloves of garlic.
- Pomfret, you can use either white or black. This recipe will work fine with Sea Bass, Pink Perch, Lady Fish, Basa etc.
Put all the ingredients except the fish in a blender. Puree it. Season with salt.
It does not matter if you used more tomatoes or more herbs. Just taste it once its pureed and adjust accordingly.
Use a heavy pan, which has a lid. Heat some oil in it. Fish tastes best when its cooked in mustard oil. But you can use any oil you like. When the oil is shimmering add the pureed masala. Let it cook on high heat for about 3-4 mins. As it cooks, it will start bubbling and sputtering. Let it do that for another 2-3 mins. Reduce heat. Spread out the fish and cover it with the masala. Cover the pan. Let it cook on low heat for no more than 15 minutes.
Open the and if needed simply dry it up a little.
This goes great with both rice and roti.