Sunday, April 29, 2012

Hirvya masalyatla Trout - Trout with Green Spices

Traditionally, this recipe requires mackerels - or bangde - as we call in Marathi. Since I do not have any access to mackerels, I used Trout. It seems to work fine with the spices.

Hirvya Masalyatla Trout
Trout in Green Masala
1 rainbow trout - cut into 6-7 pieces or 3 mackerels cut into 2 pieces
salt to taste
1/2 tsp turmeric powder
2 tsp malvani masala (or to taste)
4-5 kokum, rinsed

Grind to paste
1 bunch cilantro/coriander leaves
3-4 garlic cloves
2" ginger
2-3 green chilies (increase or decrease per desired heat level)

2 tsp oil
1 medium onion, chopped approx = 3/4 cup
1/2 tsp turmeric powder

Suggested Accompaniment
Chapati or Rice bhakri or  plain rice or turmeric scented rice

1. Clean and rinse the fish. Marinate with salt, turmeric powder, malvani masala and kokum. Refrigerate till ready to use.
2. Heat oil in a saucepan. Add onion and turmeric powder. Stir fry till onion is golden brown.
3. Add green masala paste. Saute for 5 minutes.
4. Place marinated fish along with kokums. Add 1/4 cup water and salt to taste - salt is already applied to the fish. So adjust accordingly.
5. Let it cook adding more water if necessary. Simmer till most of the water is evaporated.

Note -
1. If you do not have malvani masala, substitute with chili powder and a generous pinch of garam masala.
2. You can also add 1cup coconut milk if you like. In that case, stir it in after adding salt.


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