Description
Pan fried fish steaks simmered in a tomato-based curry scented with mustard oil.
Ingredients
- Fish steaks - 6
- Turmeric powder - 3/4 tsp
- Salt - to taste
- Tomatoes - medium, 3
- Garlic cloves - 4
- Green chilies - 5'
- Powdered Mustard seeds - 1 1/2 tbsp
- Water - 2 cups
- Mustard oil - 5 tbsp
- Nigella seeds or kalonji - 1 1/2 tsp
- Coriander leaves - chopped, for garnish
Instructions
- Marinate the fish steaks with little turmeric powder and salt. Keep aside.
- Powder yellow mustard seeds to yield the required amount for curry as per recipe.
- Blend tomatoes, garlic, 3 green chilies, powdered mustard, salt and half cup of water to a smooth paste. Keep aside.
- Heat mustard oil in a pan until smoking hot. Remove from fire for 30sec and then keep back.
- Add nigella seeds and let it sizzle for about 10 sec. Add the tomato-mustard-chilli paste.
- Cook until the excess water is evaporated and oil is released. This would take about 10 mins.
- Reduce heat and cook for anouther couple of minutes until it darkens a little.
- Add one and half cups of water, mix well and bring to a boil. Simmer for about ten minutes.
- Pan fry the marinated fish steaks in mustard oil until golden brown.
- Add the fish to the mustard sauce and cook for a couple of minutes more.
- Garnish with coriander leaves and serve hot with steamed rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 3