I said I am going to post more green masala recipes and I am keeping my word. You only will get this green masala here on my blog of this caliber. It even came with a Mr. Riaz seal of approval and then some. I am really impressed with it as well. I used 1 bag of frozen salmon fillets but you can use any type of fish with this recipe.
Here all of the prep is done for you. All you have to do is snip open the bag rinse and and then add 1 tbs of either lemon or lime juice on the fish and set it in the fridge until you are ready.
Make the green masala and set it aside. Add 1/4 cup of either corn, canola, safflower, sunflower or peanut oil to a cast iron skillet and turn it on to high heat and let the oil turn hot. Add 1 tsp of either coconut or mustard oil. Take the cleaned fish fillets out of the fridge and add 1 handful of rice flour to coat the fish.
Fry these fish until they are done. Remove from skillet and add place on a paper towel lined plate. Wait you are not done yet the best part is coming. Now it is time to make make the curry part.
Add 3 curry leaves, 1 pinch each of hing, whole masala like mustard seeds, cumin seeds and fenugreek seeds. When they sputter add 2 crushed cloves of garlic and the green masala paste from the blender. The link is up above. Add 1 pinch each of turmeric powder and pink salt then stir. Cook until it is thick and readd the fish back to the skillet and turn it down low and let it simmer covered for 5 minutes.
This is great to eat with rice and any type of Pakistani or Indian breads you wish. To me it was very yummy.
Here is a hint, If you live in Pakistan and can’t get green tomatoes, try growing your own and do not let them turn red and then you will have it.
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