Are you looking for an easy Indian fish recipe that tastes fantastic?
Coley is part of the cod family but is not endangered like cod. I went deep see fishing with some friends last August and ended up catching several coley which I cooked up later that evening. Indian food is always best when the ingredients are very fresh so this same day caught fish worked very well.
Coley meat is a bit off-white so it is not has popular as cod, haddock and other more expensive white fish like halibut. This is too bad as they flavour is spectacular.
I don’t think it is even available in India but it still works well in this Indian fish recipe!
For the green chilli chutney
4 Tablespoons vegetable oil
1 Tablespoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon tamarind paste
20 long green chilli peppers – Remove seeds if you don’t want it too spicy
5 cloves of garlic
2 Tablespoons desecrated coconut – toasted
1 Tablespoon mint leaves – chopped
1 Tablespoon coriander leaves – chopped
1 Tablespoon salt
In a pan or wok, heat the oil over medium heat. Then add the mustard seeds. When they begin to pop, add the cumin seeds and roast for about 20 seconds.
Now add the chilli peppers, tamarind paste, 5 cloves of garlic and desecrated coconut and fry for about three minutes until the peppers are just cooked through.
Add the mint and coriander leaves and salt and blend all of the ingredients together. You want the ingredients to be finely chopped but not a paste.
Store in green chilli chutney in the refrigerator for up to three days.
INGREDIENTS for this Indian Fish Recipe
4 large coley fillets – skinned
4 Tablespoons gram flour (This is chickpea flour available in Indian markets and online)
1 Tablespoon mango powder (Available in Indian markets often sold as Ancoor powder)
1 Teaspoon garlic powder
1 Teaspoon ginger powder
1 Teaspoon salt
1 Tablespoon coriander powder
Mix all the powders, salt and flour together in a large bowl. Pour about an inch of vegetable oil in a large frying pan. Bring the oil to a boil.
Dip all of the fish fillets into the flour mixtures and dust off any loose flour. Slowly and carefully place the floured fish fillets into the hot oil and cook for about 2 minutes per side. Be careful when turning the fish fillets.
As with any Indian fish recipe cooked in this way, you will not want to lose any of the beautifully browned crust on the bottom of your pan
When the fish is browned and cooked through, serve immediately with a spoonful of the chutney and a tossed green salad.
I would love to hear how you like this recipe. Be sure to visit again and leave a comment. Were you able to improve the recipe in any way? Do you care to share?