Surti Machhi nu Saak with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • In a non-reactive bowl, gently rub the fish steaks with 0.5 tsp turmeric powder, 0.5 tsp salt, and 1 tbsp lemon juice.
   • Ensure all pieces are evenly coated. Set aside to marinate for 15-20 minutes.
2. 2

   Prepare the Green Masala Paste

   • In a blender or grinder jar, combine 1 cup of packed coriander leaves, green chilies, garlic cloves, and ginger.
   • Add 2 tbsp of water and grind to a smooth, thick paste. Add a little more water only if necessary to help the blades move.
3. 3

   Sauté the Aromatics

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the hing. After a few seconds, add the finely chopped onion.
   • Sauté for 6-8 minutes, stirring occasionally, until the onion becomes soft and light golden brown.
4. 4

   Cook the Masala

   • Add the prepared green masala paste to the pan with the onions.
   • Cook for 4-5 minutes, stirring frequently, until the raw smell of garlic and ginger disappears and you see oil starting to separate from the masala.
5. 5

   Build the Gravy

   • Stir in the coriander-cumin powder and the remaining 0.25 tsp of turmeric powder. Cook for 30 seconds until fragrant.
   • Pour in 1.5 cups of water and add the remaining 1 tsp of salt. Stir well to combine everything.
   • Bring the gravy to a rolling boil over medium-high heat.
6. 6

   Cook the Fish

   • Once the gravy is boiling, reduce the heat to low. Gently slide the marinated fish pieces into the gravy one by one, arranging them in a single layer.
   • Cover the pan and let the fish simmer for 8-10 minutes, or until it is cooked through and flakes easily.
   • Avoid stirring with a spoon. If needed, gently hold the pan handles and swirl it to prevent the fish from breaking.
7. 7

   Finish and Serve

   • Turn off the heat. Gently stir in the grated jaggery and the final 1 tbsp of lemon juice until the jaggery dissolves.
   • Taste and adjust the seasoning if necessary. The curry should have a perfect balance of spicy, tangy, and sweet flavors.
   • Let the curry rest for 5-10 minutes to allow the flavors to meld. Garnish with fresh chopped coriander leaves and serve hot with steamed rice or soft rotli.