Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mustard fish curry #mycookbook. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mustard fish curry #mycookbook is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mustard fish curry #mycookbook is something that I’ve 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 begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Get 3 pieces rohu fish (any fish)
- Make ready 1 large onion
- Get 3 cloves garlic
- Take 1 tbsp tomato paste
- Make ready 2 tbsp mustard
- Make ready 1/2 tsp honey
- Take 1 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Prepare 2 tbsp cooking oil
- Make ready to taste Salt
- Take Fresh 3-5 green chillies (optional)
- Make ready 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 special food mustard fish curry #mycookbook recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
