Indian Mint Cilantro Baked Fish (Hariyali Machli)

About This Recipe

Hariyali machli, or 'green fish,' coats fish fillets in a bright herb paste of mint, cilantro, green chile, and yogurt before cooking -- a lighter, herb-forward approach compared to heavier tomato-based fish curries found elsewhere in Indian cuisine. This version bakes the fish rather than pan-frying or grilling it over coals, a practical home adaptation that still delivers a lightly charred top from a final high-heat blast. The technique depends on a proper marinating time -- at least 30 minutes, ideally longer -- so the yogurt's acidity gently tenderizes the fish while the herbs and spices penetrate. Using a firm white fish like tilapia, cod, or pomfret (the traditional choice in coastal India) keeps the fillets intact through baking rather than flaking apart. Served with lemon wedges and steamed rice or roti, this dish showcases how Indian coastal cooking uses fresh herbs as the primary flavor delivery system rather than relying solely on dried spice blends.

Ingredients

Serves 4

• 4white fish fillets(cod, tilapia, or pomfret, about 150g each)
• 1 cupmint leaves
• 1 cupcilantro leaves
• 3green chiles
• 4 clovesgarlic
• 1 tbspginger(chopped)
• 0.5 cupplain yogurt
• 2 tbsplemon juice
• 1 tspcumin powder
• 1 tspsalt
• 2 tbspoil

Instructions

1. 1

   Blend the marinade

   Blend mint, cilantro, green chiles, garlic, and ginger with a splash of water into a smooth paste.

2. 2

   Mix the marinade

   Whisk the herb paste with yogurt, lemon juice, cumin powder, and salt until smooth.

3. 3

   Marinate the fish

   Coat fish fillets thoroughly in the marinade. Cover and refrigerate at least 30 minutes, up to 4 hours.

4. 4

   Bake the fish

   Preheat oven to 200C/400F. Arrange fillets on an oiled baking sheet, drizzle with oil, and bake 15-18 minutes until the fish flakes easily with a fork.

5. 5

   Char the top

   Switch to broil for the final 2 minutes to lightly char the top of the fish and marinade.

6. 6

   Serve

   Serve hot with lemon wedges, steamed rice, or roti.

Variations

• •

  Grill the marinated fish over charcoal instead of baking for a smokier, more traditional result.

• •

  Use shrimp or salmon instead of white fish, adjusting cook time down for shrimp.

• •

  Add a tablespoon of coconut for a South Indian coastal variation on the marinade.

Storage

Best eaten fresh. Refrigerate cooked leftovers up to 2 days and reheat gently in a low oven to avoid drying out the fish.

Frequently Asked Questions