Fish curry with seasoning of nigella seeds cooked with fried cauliflower for a medium spicy light gravy consumed with steamed rice..simply marvellous
Marinate the carp pieces and cauliflowers separately with salt and turmeric for 2 to 3 minutes
Heat the mustard oil to the smoking point in a deep pan and then lower the heat.
Fry the fish pieces one by one on both the sides till brown in color. It is necessary as the fishes are soft and will disintegrate in the gravy which is of thinner consistency
Fry the cauliflower in the same oil till slightly crispy outside
Remove the cauliflower and fish pieces from the oil and in the remaining oil add the nigella seeds
Dissolve the red chilly powder,turmeric ,cumin powder and salt in 1/2 cup of water and add to the fried seasoning.Add sugar also
Allow it to cover cook for 5 minutes.If you want more water you can add,adjust the spices and salt accordingly
Add the cauliflowers and cover cook till tender on slow heat.
Once the cauliflowers are tender add the fish pieces and cover cook for not more than 2 to 3 minutes
Break the whole green chilies and add to the gravy
Take of the fish curry from the ehat and garnish with fresh coriander leaves
Serve with steamed white rice.