Name: FISH IN GREEN CURRY recipe by Katy Messman at BetterButter
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: Pomfret 4 full of apprx 700 gms cleaned and washed; Salt as per taste; Onion 2 big finely sliced or chopped or paste; Curry leaves a few sprigs; Oil 4-5 tbspns; WET GRIND THE FOLLOWING INTO SMOOTH PASTE:; Coriander leaves 200 gms; Mint leaves/ Pudina a few sprigs; Green chillies 5-6 (you can add more if you want it more spicy); Garlic 1 pod; Fresh coconut 1/2 if size is big or 1 full if the size is small or you can use desiccated ground coconut; 4-5 tbspns coconut milk powder; 2 tbspns- lemon juice of 1 lemons; Home made curry powder 2 tbspns or can use outside brands too.; Mangal green curry paste 2 tspn (optional); Salt as per taste

ABOUT FISH IN GREEN CURRY RECIPE

Tuesdays are always special for me, because my son visits me. And I love to cook something special of his choice, so on his request its, GREEN CURRY RICE OF WHOLE POMFRET FISH for lunch.

Ingredients Serving: 4

Pomfret 4 full of apprx 700 gms cleaned and washed
Salt as per taste
Onion 2 big finely sliced or chopped or paste
Curry leaves a few sprigs
Oil 4-5 tbspns
WET GRIND THE FOLLOWING INTO SMOOTH PASTE:
Coriander leaves 200 gms
Mint leaves/ Pudina a few sprigs
Green chillies 5-6 (you can add more if you want it more spicy)
Garlic 1 pod
Fresh coconut 1/2 if size is big or 1 full if the size is small or you can use desiccated ground coconut
4-5 tbspns coconut milk powder
2 tbspns- lemon juice of 1 lemons
Home made curry powder 2 tbspns or can use outside brands too.
Mangal green curry paste 2 tspn (optional)
Salt as per taste

Instructions

Heat oil, add curry leaves to splutter.
Add chopped onions and saute till golden brown.
Add the wet ground paste, roast it till oil separates
Add apprx 2 glasses of water and lemon juice in it and let it simmer till the gravy starts thickening and oil starts surfacing
Once the oil starts surfacing, slide in the fish carefully and let it boil for 5 minutes. Turn off the gas and cover with lid and allow the fish to cook perfectly in the steam of the gravy (If you keep boiling the gravy the fish will tend to break).
Serve with white rice and kachumber.

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