Fish In Mustard Gravy
I’m here today with a recipe which is amongst the healthiest food on this planet. Loaded with necessary nutrients i.e. Proteins and Vitamin – D. The world’s best source of Omega-3 Fatty Acids, which are incredibly important for your body and brain, is found highly in Fishes. Yes…. I know some of it stinks bad or is isn’t easy to eat or those bones are pricky and thorny and annoying… I know.. I know…. But wait.. Not all fishes are the same.. There are the ones with just the spine bone… It’s truly amazing and you won’t be missing out any important nutrients either… See I have solutions too. 😀
Today, I thought of sharing with you Fish in Mustard Gravy. I’ve made this quite often at home and wanted share with you all too. The fish I have used is Bhetki Fish. Also known as Australian Seabass. Popularly used in cuisines like Thai, Goan and Bengali. Whereas in Thai language the Australian/Asian Seabass is known as Pla Kapong, in Goa it is called Chonak and very popularly known as Bhetki (Barramundi) amongst the Bengali people.
My Husband loves it, he’s by God’s grace is a foodie and loves all my innovations and inventions.. Lol 😀
This Fish in Mustard Gravy requires quick procedural marination, extremely easy and convenient. The first process consists of marinating the Bhetki Fish with just the Turmeric powder and Salt and then shallow frying it lightly in Mustard Oil, to get the white meat tendering and flavorful. The next step is making a paste of the other additive ingredients, they are Onions, Mustard Seeds, Poppy Seeds, Green Chillies, Black Pepper Corn, and grind these into a smooth paste. And now the last list of ingredients includes Turmeric Powder, Coriander Powder, Amchur Powder (dried raw mango), Bay Leaf, Green Chilli and Kasuri Methi. So, basically it altogether includes three steps of arranging the table with ingredients and then finally turning it into a mouth-watering Fish in Mustard Gravy. Not only this Fish In mustard gravy is our family favourite, but also Methi Machli, Goan fish curry, Alleppey Fish Curry has also made it to top list in their favourites and they often make it to our table. 🙂
The flavour and the techniques varies depending on how well it can be carried away with the flow. The easier you feel it, is the easier it actually will be. Trust me I’ve followed this and it makes me stress-free and gives out a positive result persistently. The family will surely be loving it and as soon as the aroma of the spices will be sparkling around the corners, your neighbours might definitely want to sneak-peak in your kitchen. J
Well well… Now without wasting any other minute.. Let us quickly checkout the list of Ingredients and the Method. 🙂
To marinate and fry the fishes ( marinate it for 5 minutes and then fry):
500 grams, fish slices
1/2 teaspoon, turmeric powder
Salt to taste
Mustard oil for frying
To grind to a fine paste:
½ cup onion, roughly chopped
1 & 1/2 tablespoonful, mustard seeds (around 25 grams)
½ tablespoon, poppy seeds
2 green chilies
3-4 black peppercorns
2-3 garlic cloves (optional)
Others Spices required:
¾ teaspoon turmeric powder
1 teaspoon coriander powder
¾ tablespoon amchur powder (dried mango powder)
1 bay leaf
2-3 green chilies slit
1 teaspoon kasuri methi (dried fenugreek leaves), (optional)
Salt to taste
3-4 tablespoons mustard oil (kacchi ghani)
In a pan, heat mustard oil to smoky point. Once the oil is hot, shallow fry the marinated fish slices lightly for minute on each side. Take it off the heat and keep it aside
In kadhai or handi or same pan, heat 4 tablespoons of mustard oil until smoky. Reduce the heat to low and add bay leaf, fry it for few seconds.
Add ground masala paste and sauté well on high for 3-4 minutes, until raw smell of onion goes off.
Add turmeric powder, coriander powder, salt, amchur powder and mix. Cook for another couple of minutes.
Add water depending upon the consistency of the gravy you require. Bring it a boil.
Add fish slices, green chilies slit and gently mix. Cover and cook for 5-6 minutes. Lastly, add kasuri methi and mix, cook for another half a minute.
Delicious Fish in mustard gravy is ready to be served.
Dish out and garnish wih fresh coriander leaves, and serve hot with hot steamed rice