Fish Baked In Coriander Sauce

The star of this dish is coriander leaves. The fish is a base element. The fish is like a supporting actor without whom the film would have no story. Before I share this recipe I must disclose the name of its creator. 

Oh I must also share an interesting trivia that I chanced upon. While coriander is used in almost all cuisines, it was also a part of ancient Egyptian cuisine as about half a litre of coriander mericarps was discovered next to Tutankhamen's tomb.....

If you are looking for quick cooking with the dishes being eclectic that use contrasting yet complimenting ingredients and whips out gorgeous platters boasting of balance of flavours and bursting with simplicity you need to call up Riyana's mother, Ishani Dutt Sarkar. I have a fairly opinionated child. He has a view. He has a point too. All of thirteen he has deep set memories already which he refers to to tackle matters and discussions. Ishani's little gospels of lifestyle from the age of less than one seem to have had an everlasting impression. Ishani said this and Ishani did not this say keeps popping up in our family conversations.

This beautiful young woman who revels in being much younger than me, a scorpion all the way, a perfect wife creates everlasting impressions. So does her food. This one will blow you away. For two reasons - easy to cook and interestingly sweet and spicy to the palette. 

The method of making is that you take de-boned fish as in beckty or rawas chunks and wash well. Next marinate with salt and lime and set aside for about half an hour atleast. Next blend a large bunch of coriander leaves with partial stalks along with green chillies. Now in an open pan mix the coriander paste, coconut milk, salt and sugar and allow it to simmer for attleast 5 minutes. Taste to ensure that the coriander does not still taste like a raw chutney would. The taste should be like a rich sweet-spicy-unusual sauce by now. 

In a baking dish place the fish chunks. Pour the sauce all over generously. Bake for 20 minutes in low heat, 100-150 degrees does it. Enjoy with any staple or even with just a fresh salad. It is yummilicous!