Saturday, September 5, 2015
Father-in-law style Fish Curry
Before I go any further I must mention that my father-in-law is QUITE awesome at cooking mutton and fish.
Coming from a household with a vegetarian kitchen I was quite ecstatic about the fact that I would be getting married into a household where cooking meat in the kitchen was not forbidden.
Talking about today's post this fish curry which is basically my father-in-law's recipe is fairly simple to cook and is light on the stomach. Not to forget it is absolutely delicious!
Cook this yummy curry in your own kitchen.
350gm Sole fish (cut in chunks)
3tbsp yellow mustard seeds(soaked and blended)
1 onion (grated and sautéed)
1 green chilli finely chopped
1 tomato cut in chunks
8-10 cloves of garlic (grated)
1.5 tbsp turmeric powder
Salt to taste
1.5 tbsp coriander powder
Red chilli powder to taste
Fresh coriander leaves (finely chopped)
4 tbsp mustard oil
1 cup water
Marinate fish chunks in garlic. Add salt, red chilli powder and half of turmeric. Rub the marinade nicely and keep aside for 20-30 mins.
Add mustard oil in a shallow pan. Once it reaches the burning point add fish chunks to it and shallow fry them.
Transfer the fried chunks to a plate.
Add sautéed onions in the same, add salt, rest of turmeric powder, coriander powder and red chilli powder. Mix well.
Add half a cup of water and cook for five minutes.
Add mustard seed paste and stir well. Cook for another five minutes.
Add the diced tomatoes and fish chunks and the remaining water. Give it all a gentle mix, reduce the flame and cover the pan to let all the flavours come together.
After 10 minutes take the pan off the flame.
Transfer the curry into a bowl, garnish with fresh coriander leaves and serve hot with rice or bread of your choice.
Sole is a wonderful choice of fish since it doesn't have bones. You can your own favourite.
P.S.: just corrected the name of the fish that we used. There was some confusion. However you can use any fish of your choice.