Ginger Curry Leaf Fish By Ranveer Brar

Ginger Curry Leaf Fish

Favourite and delicious ginger curry leaf fish from the eastern part of India is a low fat preparation and gets ready in a flash.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

15 Min



Rate This Recipe7


  • For Pesto Sauce: 4 to 5 sprigs curry leaves
  • 3 to 4 sprigs Mint leaves
  • 3 to 4 garlic cloves
  • 1 to 2 tsp ginger
  • 1 to 2 tbsp oil
  • 1 tsp roasted cumin powder
  • ½ tsp paprika powder
  • 5 to 6 Almonds
  • 2 to 3 tsp Parmesan cheese
  • 1 tsp lemon juice
  • Salt
  • For Marinade: 2 pomfret fish
  • Salt
  • 1 tbsp oil
  • Crushed black pepper
  • For Daliya Mixture: ½ cup broken wheat
  • 1 to 2 tbsp raisins
  • 4 to 5 black olives
  • 4 to 5 green olives
  • 1 tsp sesame seeds
  • 1 tsp lemon juice
  • 1 tsp turmeric powder
  • Salt
  • ½ tsp red chilli powder
  • For Garnish: Coriander
  • sprigs
  • Lemon wedge
  • red chilli powder
  • black olives


  1. 1

    For pesto sauce blend sprigs of curry leaves and mint leaves with garlic cloves, ginger, oil, roasted cumin powder, paprika powder, almonds, salt, parmesan cheese, and lemon juice. Make a smooth paste. Marinate pomfret with salt, oil, and black pepper powder. In a pan, heat oil. Add the marinated pomfret and sliced onion. Cook fish from both sides. For daliya, combine soaked broken wheat, raisins, black olives, green olives, sesame seeds, lemon juice, turmeric powder, salt, and red chilli powder in a bowl. Mix well. Steam the daliya mixture. Serve fish with cooked onion, steamed daliya mixture, and pesto sauce. Garnish with coriander sprigs, lemon wedge, red chilli powder, and black olives.

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