Hariyali Machali Recipe – Carp Fish in Green Spinach and Coriander Gravy
Cuisine: Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Carp Fish | 200 grams |
| Ginger Paste | 1 teaspoon |
| Garlic | 2 cloves |
| Onion (chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Dry Red Chilies | 2 |
| Kashmiri Red Chilli Powder | 1/4 teaspoon |
| Garam Masala Powder | A pinch |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Mustard Oil | 2 teaspoons |
| Spinach (chopped) | 2 cups |
| Fresh Coriander (Dhania) Leaves (chopped) | 1/4 cup |
| Green Chili | 1 |
| Black Pepper Powder | 1/4 teaspoon |
| Salt | To taste |
Instructions
-
Prepare the Fish:
Begin by cleaning the carp fish thoroughly and patting it dry with a kitchen towel. Season the fish with salt and black pepper, and let it rest for about 5 minutes to allow the flavors to absorb.
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-
Prepare the Spinach and Coriander Puree:
While the fish is marinating, place the chopped spinach, coriander leaves, green chili, and lemon juice into a blender. Add a small amount of water and grind everything into a smooth puree. Set this spinach-coriander paste aside for later use. -
Fry the Fish:
Heat a frying pan over medium heat and add mustard oil. Once the oil is hot, carefully place the fish in the pan. Fry the fish for about 5 minutes on each side until it is cooked through and golden brown. Once done, remove the fish from the pan and set it aside. -
Cook the Masala:
In the same pan, add cumin seeds and dry red chilies to the remaining oil. Sauté for about 30 seconds until the cumin seeds release their aroma. Add the finely chopped garlic, ginger, and onion to the pan, and sauté for another 5 minutes, stirring occasionally, until the onions turn soft and translucent. -
Prepare the Gravy:
Once the onion mixture is ready, add the chopped tomato to the pan and cook until the tomatoes soften. Sprinkle in the Kashmiri red chili powder and garam masala powder, mixing well. Stir in the prepared spinach and coriander puree, and allow the mixture to cook for another 3-4 minutes, ensuring the flavors combine well. Taste and adjust the salt if necessary. -
Add the Fish:
Gently place the fried fish into the pan with the spinach gravy. Coat the fish with the gravy, and allow it to simmer for about 2 minutes, ensuring the fish absorbs some of the flavors from the green sauce. -
Serve:
Serve your Hariyali Machali hot, paired with Whole Wheat Lachha Paratha or Steamed Rice for a wholesome meal. To enhance the dining experience, you can serve a refreshing Kachumber Salad on the side.
Tips for the Perfect Hariyali Machali:
- Fish Selection: Although carp fish is commonly used for this recipe, you can substitute it with other firm white fish like tilapia or basa if preferred.
- Spice Adjustments: If you like a spicier dish, feel free to add more green chilies or a dash of red chili powder.
- Smooth Gravy: For a creamier texture, you can add a tablespoon of fresh cream or coconut milk towards the end of cooking.
- Serving Suggestions: Hariyali Machali is best enjoyed with Indian flatbreads like paratha or a simple bowl of steamed rice, along with a side of fresh salad for balance.
Enjoy your flavorful and nutrient-packed Hariyali Machali, a deliciously unique Indian fish curry that will surely impress anyone at your dinner table!
