Dhone Pata Maach / Fish in a Green Paste Curry

A few weeks ago there was a scarcity of coriander leaves in the market. Only some particular supermarkets were selling them and that also at a pathetic steep price. The local ladies from the vegetable market could supply some lean and almost dead bunches of coriander leaves and said “c’est tout”!!! Now...cooking without coriander leaves is no fun!! These fresh leaves give a vibrant green colour to the outlook and their fresh flavour is all what I need in a spicy curry or daal.

So...when I saw some coriander leaves...I just grabbed a lot of them. I wrapped some of them in aluminium foil and threw them in the fresh box of the fridge. But after 2 weeks...some of them started to wilt and some of them started to turn yellow. I realized I had to use them super soon. I had fishes so made this beautiful “Dhone Pata Maach” in the lunch that day. It was perfect.

Marinate the fish with turmeric powder and salt and fry in oil until lightly golden from outside.

Temper the rest of thr oil with cinnamom stick. green cradamoms, cloves and whole black peppercorns. Add the chopped onions to them and cook until golden in the edges.

Add the prepared coriander leaves paste and mix well.

Cook until the masalas start to release oil from them. Add the garam masala powder to them.

Add water, salt and fishes.

Cook for 10-12 minutes with the lids closed and simmer until the curry thickens and the oil starts to float on top of the curry.

Dhone Pata Maach / Fish in a Green Paste Curry

Serves 4

Ingredients:

5-6 thick pieces of fish

1 and ½ onions – chopped

1 cup of fresh coriander leaves – roughly chopped

6 garlic cloves

10-12 whole black peppercorns

1 tsp garam masala powder

1 tsp turmeric powder

Salt

4 tbsp white oil

1 small cinnamon stick

3 green cardamoms

3 cloves

½ cup thick yogurt

4-6 green chillies

Method:

In a grinder put together the coriander leaves, half of the black peppercorns, thick curd, garlic pods and some salt. Grind them until you have a smooth paste.

Transfer that paste in a bowl and keep aside.

Marinate the fish with some salt and turmeric powder and keep aside for 10-15 minutes.

Heat oil in a kadai and fry the fishes one by one, until lightly golden from the outside. When the fishes are done, take them out of the pan and keep aside.

Temper the remaining oil with cinnamon stick, cloves, green cardamoms and the remaining black peppercorns. Sauté for half a minute or until the oil becomes fragrant.

Add the chopped onions to them.

Sprinkle some salt over them and cook the onions until golden.

Pour in the prepared coriander leaves paste to the fried onions and mix them well.

Stir and cook the paste until the oil starts to separate.

Now add the fishes and 1 and ½ cup of water into the kadai.

Gently give them a good mix and cover with a lid.

Simmer on medium flame for a good 10-12 minutes and then open the lid.

Taste and adjust the seasonings.

Add the garam masala powder to the curry and simmer until the curry thickens and reaches your desired consistency.

Put off the flame and serve hot with some rice.