Bengali mustard fish curry
ANTI-CHEF · ♥ 1.7K likes · 32.3K views · 7 min video
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Ingredients
Method
Techniques
- 500 g rohu steak
Dry the thawed fish steaks, coat with about a teaspoon of turmeric and a pinch of salt, and leave to marinate.
- 1 tsp turmeric
- salt
- ½ whole large onion
- ½ whole large tomato
- 7–8 cloves garlic
- 2 whole jalapeno peppers
- ground cayenne pepper
- 1 tbsp mustard seeds
Roughly chop half a large onion and half a large tomato; gather seven to eight garlic cloves, two jalapenos with seeds, a little cayenne and a tablespoon of mustard seeds.
Blend everything into a paste; taste and add a pinch of cayenne if it needs more heat.
- 3 tbsp mustard oil
Heat about three tablespoons of mustard oil over medium-high heat and fry the fish one minute per side, then take it out.
Mustard oil
Add the paste with a quarter teaspoon each of red chili powder, turmeric, cumin and salt; cover for two to three minutes.
- ¼ tsp red chili powder
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp salt
Uncover, return the fish, add one and a half cups of hot water, stir very gently, cover and cook five to seven minutes.