The star of this dish is coriander leaves. The fish is like a supporting actor without whom the film would have no story.
My take on this recipe is that it is a Indian flavoured dish adaptable with any cuisine and easy to cook anywhere in the world. The number of ingredients that are required are few. All of them are easily available. It is an undaunting recipe learnt from a friend who simplifies recipe and life steps. Keep it simple, enjoy it all, cooking to eating; is Ishani’s motto.
My food word for this recipe would be go green.
When you go out shopping look for:
Fish
Coriander leaves
Green chillies
Coconut milk
Salt
Lime
Sugar
Pepper
The recipe would be:
The method of making is that you take de-boned fish as in Snapper or Cod or Beckty or Rawas chunks and wash well. Next marinate with salt and lime and set aside for about half an hour at least. Next blend a large bunch of coriander leaves with partial stalks along with green chillies. Now in an open pan mix the coriander paste, coconut milk, salt and sugar and allow it to simmer for at least 5 minutes. Taste to ensure that the coriander does not still taste like raw chutney would. The taste should be like a rich sweet-spicy-unusual sauce by now.
In a baking dish place the fish chunks. Pour the sauce all over generously. Bake for 20 minutes in low heat, 100-150 degrees does it. Enjoy with any staple or even with just a fresh salad. The green fish will elevate your senses to a place slightly new yet slightly old, familiar yet oh so unfamiliar, piquing your taste buds wondering, asking for more.
