Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fish in tangy mustard sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fish in Tangy Mustard Sauce is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Fish in Tangy Mustard Sauce is something which I have loved my whole life.
Fish in mustard sauce - spicy,tangy & creamy 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. Combine the water and lemon juice and pour it over fish. Spoon the sauce evenly over the fish fillets, making sure the fish is completely.
To begin with this particular recipe, we must prepare a few components. You can have fish in tangy mustard sauce using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Fish in Tangy Mustard Sauce:
- Make ready 500 gms rohu fish cut into pieces
- Make ready 1 1/2 tsp turmeric powder
- Get To taste salt
- Get 2 tbsp mustard oil
- Get 1 tsp panch phoron
- Prepare 1 onion chopped
- Make ready 2 green chillies ,slit
- Get 1 sprig curry leaves
- Make ready 2 dry mango pieces
- Make ready For Mustard Paste–
- Take 4 tsp mustard seeds
- Take 6-7 garlic cloves
- Get 2-3 dry chillies
Mix the yogurt, mustards and horseradish. Stir in the beets and dillweed. Spread mustard over both sides of fillets; coat with cornmeal mixture. Combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, panko breadcrumbs, mayonnaise, mustard, lemon zest and eggs.
Steps to make Fish in Tangy Mustard Sauce:
- Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.
- Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside.
- Heat a skillet or frying pan. Add 3-4 tsp oil and spread it evenly. Gently place the marinated fish pieces and shallow fry them until light brown from both sides on low medium heat. Keep aside.
- Heat remaining oil in a deep pan. Add panch phoron. When they start to crackle add chopped onion, green chilli and curry leaves. Saute for 3 minutes or until onion turns translucent.
- Next, add the mustard paste with 2 cups of water. Add 1/2 tsp turmeric powder, salt to taste and bring it to a boil.
- Once the water comes into rolling boil, slowly add the fried fish and dry mango pieces. Cover and cook on a medium flame for 10 minutes or until it reaches a medium consistency.
- Once done, switch off the flame.
- Serve hot with plain white rice.
Spread mustard over both sides of fillets; coat with cornmeal mixture. Combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, panko breadcrumbs, mayonnaise, mustard, lemon zest and eggs. Use your hands to form these into patties, like you would do when making hamburgers. This tangy mustard-dill sauce recipe is delicious served with smoked salmon, used as a vegetable dip or spread on a sandwich. Whisk together olive oil, honey, apple cider vinegar, French's Classic Yellow Mustard, salt, and pepper.
So that is going to wrap it up for this special food fish in tangy mustard sauce recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
