| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 cup Coriander leaves
- ½ cup Freshly grated coconut
- ½ cup Mint leaves
- 5-6 green chillies
- 7 garlic cloves
- 1 inch ginger
- 1 tsp Cumin seeds
- ½ tsp Peppercorns
- A small ball of tamarind
- 6 pieces bombil Cleaned, deveined and cut into 2-3each
- 1 finely chopped medium-sized onion
- 1 tbsp Lemon Juice
- 2-3 tbsp oil
- ½ tsp turmeric powder
- Salt - to taste
Ingredients
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Instructions
- Thoroughly wash the bombil and marinate with salt, lemon juice and turmeric powder. Set it aside for 10-15 minutes. Blend all the green masala ingredients into a fine paste.
- In a deep bottomed pan or wok, heat oil and add the onion. Sauté until translucent and add the green masala paste. Stir continuously to avoid the paste from burning, and sauté for about 2-3 minutes.
- Add the required amount of water to the masala and bring it to a boil. Once the curry boils, add in the marinated bombil fish. Cook the fish for about 2-3 minutes.
- Garnish the curry with chopped coriander and serve hot with steamed rice or roti along with fish fry.
Recipe Notes
Recipe Tips
Bombil cooks quickly, so avoid cooking for a longer time. Bombil fish is already tender in its raw form, and overcooking it may turn it into mushy.
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Frequently Asked Questions
What can I use instead of tamarind?
If you do not prefer tamarind, you can substitute it with kokum. Use 3-5 pieces of kokum or as required depending on the taste.
How to make the curry extra spicy?
You can add a teaspoon of red chilli powder along with the green masala paste while sautéing it. This might change the colour of the curry slightly.