Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mustard fish curry #mycookbook. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mustard fish curry #mycookbook is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Mustard fish curry #mycookbook is something which I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mustard fish curry #mycookbook using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Mustard fish curry
#mycookbook:
- Get 3 pieces rohu fish (any fish)
- Take 1 large onion
- Take 3 cloves garlic
- Get 1 tbsp tomato paste
- Make ready 2 tbsp mustard
- Prepare 1/2 tsp honey
- Make ready 1 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Make ready 2 tbsp cooking oil
- Take to taste Salt
- Take Fresh 3-5 green chillies (optional)
- Get 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 is going to wrap this up for this exceptional food mustard fish curry #mycookbook recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
