Bengali mustard fish curry

Name: Bengali mustard fish curry
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 Rohu fish steaks; 3/4 tsp Turmeric powder; to taste Salt; 1 tbsp Ginger Paste; 1/2 tbsp Garlic paste; 6tbsp Mustard oil; 1/2 cup Water; For Mustard Paste:; 2 tbsp Yellow mustard seeds; 1 large green chilli; Spices:; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Garam masala powder; to taste Salt

Shweta Lal @cook_12437127

Bangalore (India )

#nonvegcurries

Shweta Lal @cook_12437127

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Ingredients

20 minutes

6 servings

6Rohu fish steaks
3/4 tsp Turmeric powder
to tasteSalt
1 tbspGinger Paste
1/2 tbspGarlic paste
6tbsp Mustard oil
1/2 cupWater
For Mustard Paste:
2 tbspYellow mustard seeds
1 largegreen chilli
Spices:
1 tsp Cumin powder
1 tspCoriander powder
1 tspGaram masala powder
to taste Salt

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Steps

20 minutes

1

MARINATE : In a deep bowl, whisk together turmeric, salt and mustard oil.
2

Coat the fish and let it marinate for a minimum of 15 minutes.
3

PREPARING THE MUSTARD PASTE: In a grinder, add mustard seeds, chilli and pulse to form a thick smooth paste.
4

MAKING A DISH: In a pan, heat oil till you see smoke coming out (Flame can be high)
5

Reduce the heat immeadiately.
6

Fry the marinated fish to a slightly golden brown consistency on both sides.
7

Once the fish is fried, keep them aside on paper towel to soak any extra oil.
8

In the same pan, add 3 tbsp mustard oil and heat it to a smoking point.
9

Add onion, garlic, ginger paste and saute on medium heat till onions are browned.
10

Now add 2 tbsp of mustard paste, remaining spices and cook for 2 minutes.
11

Now add water, saute the fish slightly and cover cook for another 3 minutes.
12

Turn of the heat and transfer to serving dish.
13

Serve hot with rice.