Name: Hariyali fish recipe by Anjali Valecha at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 200 gm fish ( I took boneless sole); 2 tbsp oil; water, as required; for the coriander gravy; 50-60 gm coriander leaves with stem, cleaned; 10-15 garlic cloves; 2-3 whole green chillies; 1 tsp turmeric powder; salt, to taste

ABOUT Hariyali fish RECIPE

This is again my mother in law’s signature dish , made in coriander garlic gravy. A nice way to eat your omega fatty acids with plenty of greens, made and enjoyed specially in winters.

Ingredients Serving: 2

200 gm fish ( I took boneless sole)
2 tbsp oil
water, as required
for the coriander gravy
50-60 gm coriander leaves with stem, cleaned
10-15 garlic cloves
2-3 whole green chillies
1 tsp turmeric powder
salt, to taste

Instructions

First of all, clean the fish in running water and then put some salt and leave aside.
For the coriander gravy we need to make a coriander paste, wash the coriander well in running water and then in a mixer blender blend the coriander leaves along with garlic cloves and green chillies, according to your taste, if you want more spicy can add more.
Take the coriander paste in a bowl and add turmeric powder and salt, according to taste.
Take a thick bottom kadai on gas and put oil in it.
Wash the fish again with water and then dip each piece in the coriander paste and put in the kadai,similarly put all the pieces .
If any paste is left, put it on the fish pieces and adjust the consistency with some water if required.
Keep the gravy a little runny as it will dry up on gas.
Let the fish cook well on low flame, covered and keep it turning few times to cook well .
Let the fish cook well and the masala gravy coat the fish pieces well and then switch off the gas.
Serve hot with roti/ parantha of your choice.

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