Fish Curry with Mustard & Tomatoes
This Fish Curry with Mustard & Tomatoes recipe is a family recipe that has been passed down for many generations. You can tweak it to you liking.
- FRYING FISH:
- 1 pound seabass, cut in slices.
- 2 tablespoons mustard powder
- 1 1/2 teaspoon garlic paste
- 1/2 teaspoon turmeric
- 1 1/2 tablespoon whole wheat flour
- 2 tablespoon mustard oil, for frying
- Salt, to taste
- 1/2 teaspoon black mustard seeds
- 2 dry red chillies
- 1 big tomato, ground to a paste
- 1/2 a tomato chopped finely
- 1 small tomato chopped
- 1 1/2 teaspoon garlic paste
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chilli powder
- 4 tablespoon mustard powder
- 2 creen chillies
- 3 1/2 cups warm water
Take 1/4 cup warm water to mix together 6 tablespoon of mustard powder (2 for frying the fish and 4 for the curry). Leave aside for 5 minutes.
Rub 1/3 of this mustard paste along with garlic paste, turmeric, flour and salt (see ingredients under ‘for frying the fish’. Let it rest for 15 mins.
Heat 2 tablespoon of oil in a flat nonstick frying pan. Once the oil starts smoking, remove from heat. Let it cool for 30 seconds. Then add the fish pieces frying it on medium heat until it turns slightly brownish. The fish pieces will also cook in the curry later so do not overcook the fish.
In a non-stick kadhai / deep bottomed pan, add 1 tablespoon mustard oil. Once the oil starts smoking, let it cool off a bit before adding the black mustard seeds (rai) and the dry red chillies. I added the dry red chillies but took it out once it was done before moving to the next step as I was also making it for my little one. If not, leave the dry red chillies in and continue to the next step.
Add garlic paste. Fry for a minute on low heat.
Add tomato paste, turmeric, red chili powder and salt. Fry on low-medium heat until the tomatoes are fully cooked and form one mass. (about 7 to 8 minutes).
Add the remaining mustard paste. Cook for about 2 mins. Do not overcook the mustard as it can turn bitter.
Add 3 1/2 cups of warm water. Bring it to a boil. Let the curry boil on low-medium heat, covered, for another 7 to 8 minutes. Adjust salt if necessary.
Gently slide in the fish pieces and the chopped tomatoes into the curry from the sides. The curry is supposed to be of thin consistency. Adjust water to your liking but always add hot water to make sure the cooking process doesn’t slow down.
Continue cooking uncovered on low heat for 5 mins before turning it off. (I added the dry roasted red chillies at this point).
Let it rest for about 10 mins before serving. This step will make sure that the fish pieces absorb the curry.
Garnish with chopped coriander leaves.
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