Herb Crusted Fish with Cape Gooseberry Sauce is one of those dishes which will make you go wow! An amazing way to use those fresh cape gooseberries which are in season 🙂
While I indulge in imported berries, I gorge on the Indian one as well. Like mulberry and currently in seasonm cape gooseberry. Also known as Physalis aka rasbhari as it was called, while I was growing up in Delhi. I have been eating cape gooseberry by the kilo, making jams and preserves out of it. Then the other day, I made a cape gooseberry sauce with it and ate it with some herb crusted fish and salad. It was a heavenly meal.
N kept asking me for days to make it again but the problem was that I forgot what I had put in the sauce apart from cape gooseberry. But because it was so loved in the house, I sat down and tried to remember everything and recreate it. Thankfully what came out was brilliant too (if not exactly the same). So here is my recipe of Herb Crusted Fish with Cape gooseberry sauce. For vegetarians, I think it will go with Paneer too.
Cape gooseberry is one of those delicious berries, which go well with anything. They really taste well in salads too. Like this corn and cape gooseberry salad which I made the other day. It was so yummilicous 🙂 Or just make a simple chutney out of it. I learnt this one and have been making it whenever cape gooseberry is in season. It is super popular at home especially when I serve it with paranthas and dosa.
So go ahead and buy some fresh cape gooseberry whenever you get a chance. They are so healthy and so yummy! And this cape gooseberry sauce will be a hit at home, I can assure you that 🙂
Recipe – Herb Crusted Fish with Cape Gooseberry Sauce.