With mint growing wild in our garden, I try to make the best of it when it is fresh. The green masala is a combination of mint leaves, coriander leaves, green chillies and spices. Different from the regular spice paste and pairs well with the fish. Coated with semolina and shallow fried. The fish has a crispy exterior with a distinctive aroma, flavourful and delicious.
Any firm-fleshed fish can be used. A quick, simple preparation done in minutes. Salmon steaks were marinated for 30 minutes before frying. Mild enough for children to enjoy and best eaten with rice, a vegetable dish, sorak or dal. A Goan meal is incomplete without fish and this fried fish definitely hits the spot.
For proper technique on how to fry fish and know about health benefits on fish, click here.
Any firm-fleshed fish can be used. A quick, simple preparation done in minutes. Salmon steaks were marinated for 30 minutes before frying. Mild enough for children to enjoy and best eaten with rice, a vegetable dish, sorak or dal. A Goan meal is incomplete without fish and this fried fish definitely hits the spot.
For proper technique on how to fry fish and know about health benefits on fish, click here.
Fried Fish With Green Masala
(Serves 6)
Ingredients:
750 gms salmon or firm-fleshed fish steaks
1 tablespoon lemon juice
1 cup semolina (rava)
oil for shallow frying
salt
Grind to a paste with 1/4 cup water
1/2 cup coriander leaves
1/4 cup mint leaves
4 long green chillies
3 large cloves of garlic
1/2" piece of ginger
1/2 teaspoon turmeric powder
10 whole black peppercorns
1 teaspoon cumin seeds
6 cloves
1 cinnamon stick (2" long)
Method:
Wash, pat dry fish steaks, season with salt and lemon juice.
Apply the ground paste to the fish and leave to marinate for 30 minutes.
Heat oil in a skillet for shallow frying.
Coat the fish with semolina and fry till golden brown on both sides. Drain on absorbent paper towels and serve warm.
Note:
(Serves 6)
Ingredients:
750 gms salmon or firm-fleshed fish steaks
1 tablespoon lemon juice
1 cup semolina (rava)
oil for shallow frying
salt
Grind to a paste with 1/4 cup water
1/2 cup coriander leaves
1/4 cup mint leaves
4 long green chillies
3 large cloves of garlic
1/2" piece of ginger
1/2 teaspoon turmeric powder
10 whole black peppercorns
1 teaspoon cumin seeds
6 cloves
1 cinnamon stick (2" long)
Method:
Wash, pat dry fish steaks, season with salt and lemon juice.
Apply the ground paste to the fish and leave to marinate for 30 minutes.
Heat oil in a skillet for shallow frying.
Coat the fish with semolina and fry till golden brown on both sides. Drain on absorbent paper towels and serve warm.
Note:
- No coconut is used in the spice paste.
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