FISH CURRY
Preparation time 15 minutes
Cooking time 20-25 minutes
Serving 4
Ingredients for marinating fish
6-7 Fish, cut in darne, Salt to taste, and ½ tsp Turmeric powder; 1 tsp garlic and chilly paste.
Ingredients For Frying
8 tbsp. Mustard oil, Marinated Fish,
Ingredients For Fish Curry
Remaining Mustard oil, 3 tsp Mustard seeds, Fresh green chillies-4-5, Red chilies: -2, 1 tsp: -Turmeric Powder, 1 tsp black pepper powder; salt to taste, Cubed Tomato-1;
For Garnish: – Fresh Coriander leaves
10 Simple Steps of Preparing Mustard Masala Fish curry
Let’s start Preparing: –
Step 1: – Wash the Fish Properly.
Step 2:- Marinate the Fish
Process For Marinating Fish
Apply turmeric powder, and garlic and Chilly paste; salt to both sides of the fish properly and keep aside for further use.
Step 3:- Fry the Marinated Fish
Process For Frying Fish
For Frying: – In a pan heat mustard oil and fry the marinated fish on medium high heat from both sides until golden brown.
Step 4: – Once the fish are fried; curry will be prepared now
For curry Masala: – Grind 3 tsp Mustard seeds, 8-10 garlic pieces, Fresh green chillies-4-5, and 2 Red chillies.
Step 5: – Preparation of Fish Curry
For Fish Curry; In the same pan with the remaining oil add one bay leaf, ½ tsp Mustard seeds, and one green chillies; and after that saute it for a few seconds.
Step 6:- Now add Mustard seed and Garlic and chilly paste and sauté it for 2 minutes.
Step 7:- Now add 1 tsp; turmeric powder; 1 tsp black pepper powder; and salt to taste.
Step 8:- Add, half glass of Water, and continue cooking on medium heat until it turns light brown and oil starts separating.
Step 9:- Add one cubed tomato, and water and cook until the Tomatoes are completely cooked.
Step:10: – Add fried fish and stir it properly with light hands. After a minute switch off the flames and cover and let it sit for 5-6 minutes Remove the lid and add coriander leaves and serve hot with rice and garnish with coriander leaves.
Try this Recipe once, and do share your experience, in the comment sections.
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