Unique Fish Curry

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Make the mustard paste: in a bowl, combine 2-3 roughly chopped green chillies, 4-5 garlic cloves, salt to taste, ¼ cup yellow mustard seeds (soaked for 1 hour), 2 tsp Degi red chilli powder and 1 tsp cumin seeds. Grind to a smooth, fine paste in a mixer and set aside.
2. Marinate the fish: in a tray, coat 1 kg Rohu fish pieces with salt to taste, ½ tsp turmeric powder and a pinch of Degi red chilli powder. Set aside.
3. Fry the fish: heat 2-3 tbsp mustard oil in a kadhai until smoking hot. Fry the marinated fish until half cooked. Transfer to a tray or absorbent sheet.
4. Make the curry: in the same kadhai, heat the remaining oil. Add ½ tsp fennel seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, ½ tsp small mustard seeds and ½ tsp nigella seeds and let them splutter well.
5. Add 1 ½ roughly sliced medium onions and cook for 2-3 minutes until translucent.
6. Add ¼ cup of the prepared mustard paste and cook until oil separates from the masala.
7. Add ½ raw mango (peeled and cut into thick wedges), 1 heaped tsp turmeric powder, ½ tbsp Degi red chilli powder, 2 cups water and 1 tbsp finely chopped tender coriander stems. Simmer for 7-8 minutes.
8. Add salt to taste, ½ tsp sugar, the fried fish and 1 large diced tomato. Cook for another 4-5 minutes until the fish is cooked through.
9. Transfer to a serving dish, garnish with a coriander sprig and serve hot with steamed rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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