Mustard Fish Curry
Bengali style fish curry cooked in mustard sauce and served with rice.
Ingredients
| Boneless white fish | 300 Gram , cut into chunks | |
| Mustard seeds | 3 Tablespoon | |
| Whole green chili | 2 , slitted | |
| Water | 535 Milliliter | |
| Turmeric powder | 1 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Mustard oil | 3 Tablespoon | |
| Onion | 1 Large , chopped finely | |
| Salt | To Taste |
Directions
GETTING READY
1. In a blender add mustard seeds and green chilies. Add 5 ml of water and blend into a fine paste.
2. In a bowl add turmeric powder, red chili powder, blended mustard paste, water, and salt to taste. Mix well.
MAKING
3. Heat the pan with mustard oil, add chopped onion and cook until it turns golden, over medium heat.
4. Add the mustard sauce made earlier and half a liter of water (as needed to get desired consistency) and bring it to boil.
5. Add boneless white fish to the pan. Cook for 6-7 minutes or until the gravy is thick and the fish is easily flaked with a fork.
SERVING
6. Plate fish with steamed rice and serve hot.
TIPS
In case you find mustard paste sour, add poppy seeds (½ tsp) and blend well.
Recipe Summary
Nutrition Facts
Serving size
Calories 617Calories from Fat 386
% Daily Value*
Total Fat 44 g67.7%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 207 mg8.63%
Total Carbohydrates 26 g8.7%
Dietary Fiber 7 g28%
Sugars 8 g
Protein 35 g70%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
