Hi there, Today I prepared a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice.
Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.
- 2 Koi fish, cleaned, washed & drained
- 3 tbsp. mustard oil
- 1 tsp. panch phoron
- pinch of asafoetida (opt)
- 1 onion, chopped
- 1" ginger
- 2-3 garlic cloves
- 1 tomato, chopped
- 1/2 cup coriander roots (opt)
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. roasted cumin powder
- 1-2 green chilies, slit
- 1 tbsp. kasundi / mustard paste
- 1 tsp. raw mustard oil
- 1 tbsp. coriander leaves, chopped
Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes. Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.
Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.
Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil.
Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.
Note...
1. If using homemade mustard paste, please grind along with one green chili, pinch of salt and turmeric powder. This will avoid it from turning bitter.
All the fish lovers out there, here is an absolutely easy and an equally delicious grilled fish. I used a very simple marinade. Just some red chilies, garlic, lime juice, sugar and some dry spices. They can be served as appetizers before any meal.
If had with some salad as an accompaniment, serves as a complete meal in itself. It is a great alternative to any fried fish. In this recipe, I have used Koi (Climbing Perch) fish. But you can go in for any other variety with the same marinade.
- 2 Koi (Climbing Perch) fish, cleaned
- 8-10 kashmiri red chilies
- 3-4 garlic cloves
- salt to taste
- 1/2 tsp. garam masala powder
- pinch of nutmeg powder
- 2 tsp. lime juice
- 1 tsp. sugar
- 2 tsp. oil
Soak the chilies in water for half an hour. Grind along with the garlic and little water into a paste. Add rest of the ingredients and mix well.
Marinate the fish with a pinch of salt and 1 tsp. lime juice for 10 minutes. Then smear the ground paste liberally on the fish and refrigerate for 15-20 minutes.
Grill for 25-30 minutes by basting with the remaining marinate halfway through. Serve with onion rings, sliced tomato, lime, green chilies and coriander leaves.
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.
This is a very popular Bengali fish curry of Koi Maach / Climbing Perch Fish which is cooked in a simple thin gravy. It is traditional cooked in mustard oil for an authentic flavour with minimum of spices. It is best relished with plain steamed rice and with a dash of lime.
- 2 koi fish, cleaned
- 1/2 tsp. turmeric powder
- salt to taste
- 3 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1 tsp. ginger paste
- 1 tsp. roasted cumin powder
- 2 green chilies, slit
- 1 tbsp. coriander leaves
- 1 tsp. raw mustard oil
Mix together ginger paste, cumin powder and turmeric powder along with some water to form a paste. Keep aside.
Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till golden in colour on both sides. Drain and keep aside.
Temper the same oil with panch phoron. Saute for a few seconds and then add the masala paste. Fry till the oil separates and then add 1 cup water.
Bring it to a boil. Add the salt, green chilies and the fried fish. Simmer on a medium flame for 2-3 minutes.
When done, switch off the flame and add the mustard oil. Garnish with coriander leaves and serve on a bed of plain steamed rice.
