For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour.
It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare this delicacy.
- 2 koi fish, cleaned
- 3 tbsp. mustard oil
- 1 tsp. nigella seeds (kalonji)
- 2 tsp. mustard paste / kasundi
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 2 green chilies, slit
- 1 tsp. raw mustard oil
- 1 tbsp. coriander leaves
Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside.
In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.
Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water.
Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes.
When done, add the raw mustard oil and coriander leaves and switch off the flame. Serve with plain steamed rice.
Marinate fish with a pinch of salt & turmeric powder for 5 minutes.
Heat oil & fry them till golden in colour. Drain & keep aside.
Mix mustard paste, turmeric powder & tomato paste with little water to
form a paste. Keep aside.
Temper the same oil with nigella seeds. Saute for a few seconds & add
mustard paste.
Saute till oil separated & then add 1 cup water.
Bring to a boil. Add fried fish, salt & green chilies. Simmer for 2-3 min.
When done, add raw mustard oil & coriander leaves.
Serve with plain steamed rice.
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