Mustard fish curry and steamed rice is a true match made for your mouth, extremely simple and you will love the slight bitterness with the mustard paste, start with very little mustard if you are trying it for the first time. Mustard fish curry needs a nice firm fish, I used king fish today.
Make this for lunch guys its delish.
Mustard Fish Curry
This recipe serves 2
For the whole spices
2 tsp cumin seeds
2 green chilies split
4 cardamom pods
2 small cinnamon sticks
1 large dried red chili broken in half
grind 1 tsp mustard seeds with 4/6 garlic cloves and 1 inch ginger
Masalas
1 tsp red chili powder
2 tsp garam masala
1 tsp turmeric
2 tsp sugar
2 tsp cumin powder
1 tsp coriander powder
1 large onion grated
1 tomato pureed
Marinate well washed and cleaned fish with turmeric and salt for about 15 min. I have used king fish.
Add 2 tsp of mustard oil to a non stick pan, wait for the oil to heat up well and lightly fry the fish, do not over brown the fish.
After lightly frying the fish keep it aside.
In the same pan again add 2 tbs mustard oil and again wait for it to heat up, add the whole spices.
After few seconds add the mustard paste mix and saute for 2 min
Keep the flame on medium so the ginger , garlic wont burn, then add the onion paste, sugar and allow the onion paste to get light brown, keep a low flame.
After 5/7 min add the dry spices and salt, cook on low for more 5 min.
Add the tomato puree and cook covered for 5 min on low heat.
Remove the lid and saute again, allow the masala to completely dry and cook.
Check for salt, add another pinch of garam masala now. Cover and cook on low for 5 min.
Open the lid and check if the fish has cooked, once done garnish with coriander leaves.
Allow to rest for 5 min before serving.
Serve with steamed rice and some salad.
