Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it’s inexpensive and easy to adapt to what you have on hand in the kitchen. It’s so nice and warm in the belly and makes enough for leftovers.
- 1First, blend the coriander seeds and the turmeric in a blender (a food processor works even better). Blend until the seeds are reasonably pulverized.
- 2You need about 2" of ginger. It’s easy to peel by scraping with a spoon. Throw it in the blender along with the chilies and a TBSP of salt.
- 3I used about 8 cloves of garlic. You can peel garlic quickly by holding the clove at each end and twisting in opposite directions. The papery jacket slides right off, if you’re lucky. Next, coarsely chop a whole onion and throw it and the now nude garlic into the blender and blend away.
- 4Now you are going to cram two bunches of fresh coriander/cilantro, stems and leaves, into the blender. Do a handful at a time. You might/will need to add a bit of water. Try a TBSP or so at a time until things get going. Once everything looks fairly smooth, turn off the blender.
- 5In a pot, add a bit of cooking oil (2 TBSPs tops) turn heat up to medium. Pour your masala paste into the pot and bring to a low boil for about a minute. If you want to add any veggies, I suggest par-cooking them first. I used potatoes. Throw them in the pot until they are almost done.
- 6Begin to add your fish. I used tilapia cut into 2" pieces. Just drop them in and make sure they are covered well with the sauce. Put the lid on and let cook for about 5 minutes, or until the fish is cooked through. Serve over a bowl of rice and watch in amazement the amazement of others that you actually made this and not only is it edible, it’s really quite delicious.
Member recipes are not tested by the CHOW food team.