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Sarson wali Fish curry सरसों वाली मच्छी spicy Mustard Fish Masala

Sarson wali Fish curry सरसों वाली मच्छी spicy Mustard Fish Masala

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It's been a while since we made a Fish curry. This one's my personal favourite, do try it :)

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: Indian

Sarson wali Fish curry सरसों वाली मच्छी spicy Mustard Fish Masala Recipe - Ranveer Brar

Ingredients

For Boiling

Water, पानी

2-3 tbsp Split Yellow Mustard, सरसों की दाल

Salt to taste, नमक स्वादअनुसार

For Paste

2 medium Onion, diced, प्याज

2-3 Green chillies (less spicy & cut into half) हरी मिर्च

2 no. Garlic cloves, लहसुन

½ inch Ginger (peeled & roughly sliced) अदरक

Boiled Mustard chili, split, उबले हुए सरसों के बीज

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

1 tbsp Coriander powder, धनिया पाउडर

1 tbsp Mustard oil, सरसों का तेल

For Marination

3-4 pcs King Fish, cut into darne, मछली

Salt to taste, नमक स्वादअनुसार

A pinch of turmeric powder, हल्दी पाउडर

For Frying

2-3 tbsp Mustard oil, सरसों का तेल

Marinated Fish, मैरिनेटेड मछली

2 medium Potato (peeled & sliced) आलू

For Fish Curry

2-3 tbsp remaining Mustard oil, बचा हुआ सरसों का तेल

¼ tsp Fenugreek seeds, मेथी दाना

¼ tsp Fennel seeds, सौंफ

Prepared paste, तैयार किया हुआ पेस्ट

¼ cup Water, पानी

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

Fried Potatoes, तले हुए आलू

Water as required, पानी

1 medium Tomato, diced, टमाटर

¼ tsp Sugar, चीनी

2 Green chillies (less spicy & slit into half) हरी मिर्च

2 tbsp Coriander leaves, finely chopped, धनिया पत्ता

Fried Fish, तली हुई मछली

2 Boiled Eggs, cut into half, उबले हुए अंडे

1 ½ tsp Lemon juice, नींबू का रस

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Boiling

In a pan, add water, mustard seeds (split) salt to taste and let it boil for a few minutes.
Strain the mustard chili, transfer it to the same pan, add water, salt to taste and give it a quick boil.
Strain the mustard chili and keep it aside for further use.

For Paste

In a bowl, add onions, green chillies, garlic, ginger, boiled mustard chili, degi red chili powder, turmeric powder, coriander powder and mustard oil.
Transfer it to a mixer grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Marination

In a bowl or tray, place fish, add salt to taste, a pinch turmeric powder and marinate it well.
Keep it aside for 10-12 minutes.

For Frying

In a pan, add mustard oil, once it’s hot, place marinated fish and sear it well on both sides.
Transfer it to a tray and keep it aside for further use.
In the same pan, add potatoes and fry until golden brown.
Transfer it to a tray and keep it aside for further use.

For Fish Curry

In a kadai or handi, add remaining mustard oil, once it’s hot, add fenugreek seeds, fennel seeds and let it splutter.
Add prepared paste and cook it for a while, add water and mix it well.
Add tender coriander stems, fried potatoes, water and simmer it for 2-3 minutes.
Add tomato, sugar, green chillies, coriander leaves, fried fish, boiled eggs and give it a quick boil.
Finish it with lemon juice and mix it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with steam rice.

Add equal parts of sugar and salt, it helps to reduce bitterness of the curry.

You can add coconut milk, yogurt or tomato puree to thicken curry. Another option is to add cornstarch slurry while cooking.

Use any fish with bones which will enhance the flavor. Avoid using boneless fish as it may get mushy and scattered.