01 02 03 Twinkling Tina Cooks: A to Z Challenge Day #6 - F for Fish in Mustard Sauce 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

A to Z Challenge Day #6 - F for Fish in Mustard Sauce

I am breaking away from desserts and pastries for a while, 3 days to be precise, and I am going to share some other indulgent food. When you think about Indian food and Indian Cuisine I bet you only think about Indulgent food… we are such foodies that we don’t mind indulging on a daily basis!

Okay, today it’s going to be a fish preparation, and as you can see from the name of the post it’s going to be Fish in Mustard Sauce. Bongs and fish are like long lost siblings [only difference is we eat them]. You normally don’t have a day in a Bong household when they will not make at least one fish preparation.

I am going to share a simple yet rich recipe with Rohu fish and mustard. Rohu and katla are the most regular fishes amongst Bengalis. I had done this one with a popular fish called ‘Pabda’ then my laptop decided to play devil when it crashed and I lost the photos of that recipe. I wanted to re do that and share here for this post, but I couldn’t get that at the local super market or the fish market near my home. So I am doing it with Rohu. You can do it with Bhetki, Hilsha, even Prawns and in case you don’t find a Bengali fish you can do it with mackerel, red snapper or even Salmon!

We are quite used to having fish with bones, you can opt to use fillets as well.

So let’s get into doing it.

All that you need

  1. Rohu Fish – 5-6 pieces
  2. Salt – 2 teaspoon
  3. Turmeric – 2 teaspoon
  4. Mustard Paste – 1/2 cup
  5. Onion Paste – 2 table spoon
  6. Ginger Garlic paste – 1 teaspoon
  7. Mustard Oil – 2 tablespoon (to fry the fish & the sauce)
  8. Kalunji or Nigella Seeds – 1 teaspoon
  9. Green Chili – 2
  10. Cumin powder, Red Chili powder, Coriander Powder -1/2 teaspoon each
Let’s get started

1. Marinate the fish with salt and turmeric and keep aside for 10 minutes

2. Heat 2 tablespoon mustard oil in a frying pan and add the fish when oil is hot.

3. Put in skin side first and fry for 3 minutes each side. Once fried take out and put them on a paper towel.

4. In the same oil put nigella seeds, once they start sputtering add onion paste and ginger garlic paste and sauté.

Tip – When you add ginger garlic paste in hot oil it will splutter big time, to stop it add a pinch of salt.

5. Make mustard paste with little salt. I am using a ready made mustard powder, you can make a paste from mustard seeds.

6. Add this mustard paste and fry till oil comes out from the sides.

7.Add rest of the spices and mix in the sauce.

8. Cover and cook it for 5 minutes

Look out for the bubbles in the gravy. That is the right time to add the fried fish

9. Add the fried fish to this sauce, add slit green chilies, cover and cook for 2-3 minutes.

This is the actual color, the below photo is clicked under white light and the color changes

Your fish is done. Just before taking off heat you can add 1 tablespoon of mustard oil to get that strong mustard flavour. If you can’t take that leave it just like that.

Serve it with steamed rice and enjoy your fish.

This is captured under white light and it looks so different


Linking this post to A to Z Challenge 2014 for Day #6 - post starting with F. 
Visit A to Z and read awesome posts by bloggers. 
I am also participating in this challenge from my writing blog and I'm writing fiction this time. Visit The Sunny Side of Life and show some love.

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