What's your favourite colour in a curry? Yellow, red or green? I love green most days and hence this Surmai green masala curry. It's got to do with the colour and taste. The colour that coriander and green chillies lend to this dish is unparalleled. The tart flavour from the tamarind and tomatoes make you crave for more of this gravy. Get the recipe right the first time around and this will be a regular hit in your kitchen. Let's meal prep!
Ingredients:
12 slices of Surmai
1 big onion sliced
1 big tomato sliced
1 green chilli slit
Salt to taste
Grind to a paste with a little water:
A small bunch of fresh coriander
2 dark green chilies
1” piece fresh ginger peeled and chopped
6 pods of fresh garlic peeled and chopped
1/2 cup fresh grated coconut
1 tsp tamarind paste
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp ginger garlic paste
Method:
- Clean and wash the fish.
- Marinate it in a tsp of salt and ginger garlic paste and set aside.
- Once the ground paste is ready, keep aside.
- Heat coconut oil in a wide bottom utensil.
- Sauté the sliced onion until light brown and soft.
- Add the green chilli followed by the ground masala.
- Keep stirring continuously on a medium flame until the raw smell goes away and the colour starts changing to a deep green.
- Add the sliced tomato and saute till soft
- Pour in half cup of water and bring to a boil.
- Add the fish pieces one by one gently. Keep it on a high flame for 5 minutes. Then on a low flame for 2 minutes with lid covered and switch off.
Serve hot with rice. Bon Appetit!