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
500 gm fish (pomfret, seer ,barracuda …)
1 tbsp ginger-garlic paste
2 tbsp oil
1 tsp Kashmiri chilli powder
2-3 green chillies cut
Grind to a paste
A handful of small onions
1/4 of a coconut cut
1 tbsp chilli powder
Slightly roast and powder
1 tsp cummin seeds
3/4 tsp mustard seeds
Marinade the fish with
1/2 tsp turmeric
1 tsp chilli powder
A tsp of oil
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.