Todays post is about a common fish curry which we Bengalis cook up often in our kitchen with varietey of fishes like carps, Indian baramunda, Hilsa and others. They generally taste lovely with fresh water fishes. The aroma of mustard oil and dijon mustard paste add sharpness and zing to the final dish.
Course
Main Course
Cuisine
Bengali, East Indian, Indian
Keyword
bengali recipes, bong connection, fish lovers, fish recipes, seafood lovers
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings4persons
Ingredients
Ingredients
4 to 5piecesof carps
1/2cupblack mustard seeds
3 to 4green chilies
salt
pinchof turmeric
1/4cupmustard oil
1tspnigella seeds
Instructions
Preparations
Marinate the fish pieces with turmeric and salt
Make mustard paste with salt and green chiles accorning to the video shown below.
Heat the mustard oil to the smoking point
fry the fish pieces till golden brown
take out the fried fishes from the pan.
Add nigella seeds and fry
Add some split green chilies
Make a mixture with mustard paste and water and turmeric.
Add the mixture into the pan and simmer.
Add salt and sugar as per taste.
Add the fish pieces into the gravy and cover cook for 5 minutes.