Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mustard fish curry #mycookbook. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The Bengali Mustard Fish calls for frying the fish steaks in mustard oil before adding to the curry. You can pan-fry like I did or deep fry the steaks. There are many different ways of making this dish.
Mustard fish curry #mycookbook is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mustard fish curry #mycookbook is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have mustard fish curry #mycookbook using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mustard fish curry
#mycookbook:
- Make ready 3 pieces rohu fish (any fish)
- Get 1 large onion
- Prepare 3 cloves garlic
- Prepare 1 tbsp tomato paste
- Take 2 tbsp mustard
- Make ready 1/2 tsp honey
- Prepare 1 tsp turmeric powder
- Get 1 tsp red chilli powder
- Prepare 2 tbsp cooking oil
- Prepare to taste Salt
- Take Fresh 3-5 green chillies (optional)
- Prepare Fresh coriander to garnish
On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. In a large skillet over medium-high heat, heat the mustard or sunflower oil. Fish in a wholegrain mustard and chilli paste crust is a Bengali speciality.
Instructions to make Mustard fish curry
#mycookbook:
- In a frying pan pour oil. When it’s bit hot add chopped onions & garlic. Sauté them for 2 minutes on medium to high flame. Add Salt, turmeric & red chilli powder. Stir them with little amount of water.
- Now add tomato paste & mustard. Cook them for few minutes on medium heat. Add the fishes. Gently rub the spices on them. Now cover with lid and cook for 10 to 15 minutes on medium to low flame. In between check the fishes and add water if needed. Add honey. At the end add some fresh green chillies. But it’s optional. Then garnish with fresh chopped coriander. Serve with rice😊
The word Jhaal means both spicy hot, and a curry that clings to the fish without being too thick. I started to cook fish and try to look beyond my usual Fish Fry. This fish curry I made with my sister recipe, she gave me a bottle of whole yellow mustard seeds and recipe to use. Add the fish to the mustard sauce. Rohu fish curry with the flavour of mustard.
So that’s going to wrap it up with this special food mustard fish curry #mycookbook recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
