How to make Hariyali Tawa Machli Recipe - Fresh mint and coriander leaves not only add a lovely green colour but a wonderful flavour to this fried fish.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rawas fillets (रावस के फिले), Fresh mint leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Main Course_Seafood

Hariyali Tawa Machli

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Hariyali Tawa Machli Recipe Card

Hariyali Tawa Machli
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Hariyali Tawa Machli

  • Rawas fillets cut into 1½ inch pieces 2

  • Fresh mint leaves 1/2 cup

  • coriander leaves 1 cup

  • Lemon juice 1 tablespoon

  • Ginger-garlic paste 1/2 tablespoon

  • Green chilli 1

  • Curry leaves 10-12

  • Thick yogurt 1/2 cup

  • Oil 1 tablespoon

  • White pepper powder 1/4 teaspoon

  • Salt to taste

  • Rice flour 1 cup

Method

Step 1

Marinate the fish with lemon juice, ginger-garlic paste for fifteen minutes. Grind together green chilli, mint leaves, coriander leaves and curry leaves to a fine paste with a little water if necessary.

Step 2

Add this paste, yogurt, one tablespoon oil, white pepper powder and salt to the fish and mix well. Set aside to marinate for a further thirty minutes.

Step 3

Coat the marinated fish pieces with rice flour and dust-off the excess flour. Heat oil in a non-stick pan. Place the fish pieces on it, a few at a time, and cook, turning sides, till crisp and evenly done from both sides. Serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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