Fish curry with mustard sauce
Fish curry with mustard sauce

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, fish curry with mustard sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mustard fish curry is white fish fillets cooked in a wonderfully spicy and flavorful mustard and chilli sauce. You can also use curry leaves or chopped coriander leaves to garnish this Mustard fish curry. You can also add nigella seeds in combination with mustard for a unique taste. If you do not have fish oil, you can fry the fishes in mustard oil for extra flavour.

Fish curry with mustard sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Fish curry with mustard sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook fish curry with mustard sauce using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Fish curry with mustard sauce:
  1. Get 4 pieces rohu fish
  2. Get 1/2 tsp turmeric powder
  3. Prepare 1/2 tsp salt
  4. Prepare 1-4 green chillies
  5. Make ready 3 tbsp mustard oil
  6. Make ready 2 tbsp mustard seeds
  7. Take 3 Tomatoes
  8. Prepare as required Coriander leaves for garnishing

Garnish with coriander leaves and serve hot with. Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe! Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors. In odisha we call this 'Macha Besara', Macha means fish and besara is the mustard gravy.

Instructions to make Fish curry with mustard sauce:
  1. Marinate the fish steaks with little turmeric powder and salt. Keep aside.
  2. Powder yellow mustard seeds to yield the required amount for curry as per recipe.
  3. Blend tomatoes, garlic, 3 green chilies, powdered mustard, salt and half cup
  4. Heat mustard oil in a pan until smoking hot. Remove from heat for 30sec and then keep back.
  5. Add nigella seeds and let it sizzle for about 10 sec. Add the tomato-mustard-chilli paste.
  6. Cook until the excess water is evaporated and oil is released. This would take about 10 mins.
  7. Reduce heat and cook for anouther couple of minutes until it darkens a little.
  8. Add one and half cups of water, mix well and bring to a boil. Simmer for about ten minutes.
  9. Pan-fry the marinated fish steaks in mustard oil until golden brown.
  10. Add the fish to the mustard sauce and cook for a couple of minutes more.
  11. Garnish with coriander leaves and serve hot with steamed rice.

Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors. In odisha we call this 'Macha Besara', Macha means fish and besara is the mustard gravy. This fish curry is a variation to bengali fish curry in mustard sauce with some add on spices. One more thing that is unique to this is traditionally a piece of dry mango called 'ambula' is added to give the sourness. Some of the delectable fish dishes with sorshe baata / mustard paste are - our famous sorshe bhapa ilish / Hilsa in mustard sauce and sorshe narkel chingri / shrimps in mustard - coconut sauce (the use of mustard with coconut is distinctively very much East Bengal thing), the signature paturis in mustard base and parshe macher jhaal / mullet fish curry.

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