Me and My family loves fish! we love to experiment all the combinations possible with it. At home we try to come up with new recipes or recreate old traditional recipes of grand parents.
A lot of people cook fish curry in complete garam masala. Well i love to make all the three different types of fish curry i.e 1. Fish Curry in Mustard Gravy. 2. Fish curry in garam masala. and 3. Fish Curry in mixed gravy.
Lets discuss the fish curry in mixed gravy here!
- 1 kg Fish (cut and cleaned) (i have used rohu)
- 3 tbsp Yellow Mustard
- 2 large Onions (paste)
- 2 small Tomato (paste)
- 3 tbsp Ginger-garlic paste (1:3 ratio)
- 2 tbsp Red chilli powder
- 1 tsp Cumin
- 2 cloves Cardamom
- 1 inch stick Cinnamon
- 2 small Bay leaf
- 2 tsp Salt
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tbsp Tamrind paste (for tangyness)
- 5-6 tbsp Mustard oil (for cooking)
First of all, before starting to cook we will prepare the masala. Soak the yellow mustard seeds in water for about 5-10 minutes.
In a blender, add onion, tomato, whole spices, ginger garlic paste, and soaked yellow mustard and blend in a smooth paste.
Heat the mustard oil in a wok/ kadhai. Add cumin seeds and bay leafs.
Now, add the masala paste and cook for about 1-5-20 minutes till it starts leaving oil from sides. keep stirring in between so that it doesn't stick to the bottom of the pan.
At this stage add tomatoes and all the dry ingredients like salt, turmeric, red chilli powder and garam masala. cook for another 5-7 minutes
Now add enough water to make a little gravy (thick or thin depending on your preference ) i had medium consistency. At this point add tamarind paste, also depending on how tangy you prefer.
Allow the water to boil and then add fish pieces. Cook or the last 10 minutes with fish.
Garnish with coriander leaves and serve steaming hot with fragrant rice or soft fulka.