Green Fish Curry

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

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This month I'm cooking from my selected cookbook for Cookbook Countdown #9, 
500 Curries by Mridula Baljekar

The next recipe I've made is Green Fish Curry, which is really a dish of fried fish, marinated first and coated with spices and green cilantro leaves before frying. It is a dry dish, with no curry gravy at all.

Any fillet of firm white fish can be used. I have used snapper fillet, which is cut to 2 in cubes.

This is the marinating mixture ; shallots, ginger, chillies, coriander, tamarind or lemon juice and salt are processed in a food processor to a paste. This paste is then mixed with the fish pieces and leave to marinate in the fridge, covered for at least 30 minutes. Just before frying gram flour is mixed with a little water and coat the marinated fish evenly. I could not find gram flour and have replaced with a mixture of cornflour and rice flour, equal amount.

Heat up some oil and fry the pieces of fish cubes over medium heat until golden brown on both sides and cooked through. Drain and serve immediately.

This is the Green Fish Curry!

Very nice dish. Aromatic from the fresh coriander leaves. We ate this with plain white rice along with some vegetable curry with gravy. The family likes it.

Green Fish Curry
(adapted from "500 Curries", Mridula Baljekar)
Serves 4
675gm fillet of cod, haddock or other white fish (I use snapper)
2 shallots, roughly chopped
2 tbsp fresh root ginger, roughly chopped
2-4 fresh green chillies, roughly chopped and seeded
1/4 cup coriander leaves and stalks, roughly chopped
1 tsp tamarind mixed with 2 tsp water and strained or 2 tbsp lemon juice
1 tsp salt, or to taste
2/3 cup gram flour, sifted (I use 1/3 cup cornflour plus 1/3 cup rice flour)
vegetable oil or sunflower oil, for deep-frying
plain boiled rice, to serve

1. Wash the fish gently under running water and pat dry with absorbent kitchen paper. Cut into 2 in pieces. Place the fish pieces in a large mixing bowl.
2. Process the shallots, ginger, chillies, coriander, tamarind or lemon juice and salt in a food processor or blender. Add the blended ingredients to the fish, and using a metal spoon, mix gently, but thoroughly. Set aside for about 30 minutes.
3. Add the sifted gram flour and 2-3 tbsp water ; if necessary, and mix thoroughly until the fish is coated with the paste. You can add a little more water if the paste is not wet enough, to ensure the fish is coated thoroughly.
4. Heat the oil in a wok or other suitable pan for deep-frying over medium to high heat, then fry the fish in batches for about 2-1/2 minutes on each side until it is a golden brown colour, Drain the fried fish on absorbent kitchen paper and serve with any vegetable or lentil dish, accompanied by plain boiled rice.

I'm linking this post with Cookbook Countdown #9 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray