Name: Hara Masalewali Machchli (A whole fish cooked in green chutney)
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 tablespoons vegetable oil; 3 green chiles, stemmed and roughly chopped; ½ cup (30 grams) chopped fresh cilantro; 2 tablespoons rawa/suji (fine semolina flour); ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 1½-inch (4-cm) piece fresh ginger, roughly chopped; ½ teaspoon ground turmeric; ½ cup (75 grams) rice flour; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon cumin seeds; 4 (7½-ounce/220 gram) whole pomfrets, cleaned (see Note); 1 teaspoon table salt; 2 teaspoons coriander seeds; 10 cloves garlic, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Fresh cilantro plays a key role in most regional cuisines of India. It is used not only as a garnish, but also as a main ingredient in chutney-type sauces like this one, in which it is treated almost as a green vegetable.

Ingredients

4 (7½-ounce/220 gram) whole pomfrets, cleaned (see Note)
1

Method

Make 2 or 3 slits on both sides of the middle bone on each fish. Put them on a large plate. Rub the salt and turmeric all over them, and set aside to marinate for 15 minutes.
Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbl