This is a different type of fish curry !Mustard is

widely used in Bengal cuisines mostly for

seafood preparations,and it really has a unique

taste. Loved this recipe,and I love to share with

you all.

INGREDIENTS

500 gm fish (pomfret, seer ,barracuda …)

1 tbsp ginger-garlic paste

2 tbsp oil

1 tsp Kashmiri chilli powder

2-3 green chillies cut

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Grind to a paste

A handful of small onions

1/4 of a coconut cut

1 tbsp chilli powder

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Slightly roast and powder

1 tsp cummin seeds

3/4 tsp mustard seeds

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Marinade the fish with

1/2 tsp turmeric

1 tsp chilli powder

Salt

A tsp of oil

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METHOD

After marinating the fish for 20 minutes .Heat a

frying pan,and lightly fry the fish on both sides.

It’s just to seal the juices , so don’t fry till brown

Add oil in a flat bottomed pan,and add the

ginger garlic paste,the onion paste and sauté

with salt for 5 minutes.

Add the rest of the ingredients except the

mustard and cummin powder ,and water

enough for gravy .

Allow to reach a boil,and add fish pieces and

reduce the flame .Add mustard-cummin

powder and simmer for 10 minutes .

Garnish with coriander leaves.