Pabda Fish Cooked in Chimichurri Sauce
There are times when you get inspired while eating out. This is one of them. We were having lunch at a restaurant, and the chef-owner recommended their meat in chimichurri sauce. As we were chatting up, he suggested how this sauce might taste wonderful when Indian fishes are cooked in it. He inspired me to try something experimental back home, and here I am sharing with you the result! We loved polishing it off with steamed rice. Let us know your thoughts if you try it.
Ingredients:
- Pabda (Indian Catfish)
- Salt to Taste
- Turmeric paste/ powder
- Garlic — 4 cloves
- Green Chillies — to laste
- Cilantro/ Coriander Leaves — a bunch
- Parsley — a bunch
- Cumin Seeds (dry roasted) — a teaspoon full
- Dried red chili (one/two) — optional
- Lime/Lemon
- Black pepper (dry roasted) — about half teaspoon — optional
- Cooking oil
Method:
- Wash and clean the fish.
- Smear the fish with salt and turmeric, and keep it marinated for a couple of minutes (5/10).
- Heat oil in a pan, once it smokes, reduce the heat and put in the fish. Once one side is fried till golden, turn the side and fry the other side similarly.
- Remove from heat and keep aside.
- In a blender, put in all the other stuff except the lime/lemon, add just a hint of water and make a paste.
- Stir in the paste to the heated oil and let it cook till the oil separates.
- Put the fish back and cover the pan and simmer to let the fish absorb the flavours.
- Turn off the heat. Remove the cover, and squeeze in the lime/ lemon juice generously (as per taste). Gently mix in.
- Garnish with green chillies and serve!