Dhaniawaale Muchee (Cilantro Fish)

I really liked this curry! The flavour was amazing. It had just the right amount of heat. And it was dead easy to make. I'd definitely try this one again.

Dhaniawaale Muchee

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. firmly packed fresh chilantro
• 1/4 c. firmly packed fresh curry leaves
• 6-7 cloves garlic
• 2-4 fresh green Thai, serrano, or finger chilies, stems removed
• 1 tsp. coarse sea salt
• 600g skinless, firm-fleshed fish fillets (cod, halibut, bass, pollock, etc.)
• 1-2 Tbsp. canola (or other neutral) oil
• 1/2 c. plain yogurt
• 1/2 c. half-and-half (10% MF)

Directions

1. Combine cilantro, curry leaves, garlic, chilies, and salt in food processor and process until finely minced.¹
2. Slather the cilantro mixture over both sides of the fish fillets and chill for at least an hour.
3. Heat oil over medium-high heat.
4. Add the fish and sear for 1-2 minutes on each side.
5. Transfer fish to plate and set aside.
6. Whisk half-and-half into yogurt and pour the mixture into the plan.
7. Scrape the pan to release any browned bits, then return the fish to the pan and spoon the sauce over.
8. Simmer, basting the fillets frequently, until they're cooked through (~5 minutes, may take more or less time depending on thickness of fillets).
9. If fish cooks through before the sauce has thickened to your liking, remove the fish from the pan and continue cooking the sauce until the desired consistency is achieved.

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¹ I don't have a food processor, so I used the "food chop" setting on my blender. It needed a little help doing the job, so I added a few tablespoons of the half-and-half to the mix. I think next time I might just try mashing everything up in the molcajete, but this worked okay for today. ^Back