Culantro or Sawtooth Coriander is a native plant of the Caribbean region, but it extensively grows and is used in the cuisines of Southeast Asia including the Northeast part of India. It is one of the most widely used herbs in Assam and other Northeastern states as well. It is a tropical perennial plant that belongs to the family of Apiaceae and botanical cousin of Cilantro. Unlike Cilantro, this herb has a very strong pungent and citrusy flavour, that is why it is used mostly at the time of cooking instead afterwards. Culantro adds a fresh and appetizing flavour into the dish, especially goes well with fish, meat, and chutneys. Here is my version of fish prepared with this exotic herb with oodles of garlic and spiced up with hot chilli peppers to give you a unique experience of flavours.

Ingredients:

(This preparation is for two persons. Refer the same ratio to prepare for more people)  

Fish: 2 pieces (Preferably freshwater fish)
Culantro leaves: 10
Garlic: 10-12 cloves
Onion: 1 medium-sized
Green chillies: 4
Red chilli powder: Half a teaspoon (for colour only)
Turmeric powder: 1 tablespoon (or as required)
Salt: As per taste
Mustard oil: 3-4 tablespoons 

Preparation time: 45 minutes 

Step 1: Marinate the fish pieces with salt, turmeric, red chilli powder and few drops of mustard oil for 15-20 minutes. Prefer to use any river fish (big or small as per choice). I have used Rohu for this recipe.

Step 2: Slice 4-5 cloves of garlic and keep it aside. Add remaining garlic cloves into a mortar and roughly grind it along with two green chillies and 2 leaves of culantro. Chop the remaining leaves and keep it aside. In the mortar add sliced onion and make a coarse paste out of it.

Step 3:Heat a pan and add 2 tablespoons of mustard oil. Once hot add the marinated fish. Shallow fry the fish pieces for about 30-40 seconds each side in medium flame. Once done take it out and set it aside.

Step 4: In the same pan add remaining oil and then add the sliced garlic. Fry it for few seconds. Once the garlic releases its aroma add the onion paste and keep frying it. Slice the remaining green chillies and add it into the pan. Saute the onion until it becomes translucent and brown. Add turmeric powder, red chilli powder, salt and keep frying the spices. Add a little water if needed to avoid burning.

Step 5: Once the spices are fried properly and the raw smell is gone add fried fish pieces and mix it gently along with the spice for a few seconds. Add about 2 cups of water for gravy and bring it to boil. At this stage add the paste made out of garlic, culantro & green chilli. Add the chopped culantro leaves, mix it gently and cover the lid. Let it simmer in medium to low flame for about half an hour or until the water is evaporated. Carefully stir the gravy without breaking the fish pieces. Turn the gas off once water is completely dried and the gravy starts sticking at the bottom of the pan.

Garnish with some chopped culantro leaves and lemon for the fresh raw flavour of the herb and serve with hot steamed rice.