Indian Mustard Fish
- Prep Time 10 min.
- Cook Time 20 min.
- Serves 6
Submitted by BRIDLE
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1. Ingredients
- 3 tablespoons mustard seed
- 5 green chile peppers, diced
- 1/4 cup vegetable oil
- 4 medium onions, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- salt to taste
- 1/3 cup water
- 2 pounds salmon, cut into chunks
Nutrition Info
Per Serving
- Calories: 377 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 20 g
- Protein: 34 g
- Sugars: 6 g
About: Nutrition Info 
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2. Cooking Directions
- Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
- Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.
Yield: 6 servings
3. Still Hungry?
A traditional Bengali (East Indian) dish. It is easy to make and usually prepared using hilsa fish. However salmon or cod can be used instead.
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Edits
Kaustav B - November 4, 2006 02:51:58 PM PSTThis recipe is pretty close to what is done. Here are a few edits. About 1/2 an hour before you begin put the mustard seeds and the green chili in a cup of water and let the water make it soft so it's easier to pound into a paste. It's easier to make a paste of the above in a dry grinder like a coffee grinder (I know it's a dry grinder but nothing goes wrong in it). The consistency should be like thick batter. And follow the above recipe for the rest.
3 of 3 found this review helpful.
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the traditional way of cooking dis dish i.e
foodie_87 - June 25, 2007 06:48:04 AM PSTdohi maach (serves 2)
1.1/2tbsp mustard seed
2.mustard oil
3. 4-green chillies
4.(2 pieces )river fish
5.1/2 cup hung curd
6.1/4tbspturmeric pd
7.salt
8.1/2 cup(same quantity as curd)mustard poppy seed paste(equal proportions)
9.4-5 cloves of garlic
- smear turmeric pd n salt on the fish n keep aside 4r 10 mins
- mix mustard poppy paste n curd to a creamy batter
heat mustard oil in a deep wok..add mustard seeds crushed green chillies(2 green chillies) roughly crushed garlic add fish.. (delicately handle the fish or it will break n the whole recipie will be ruined)..let it fry till it comes to a while colour...then remove the wok 4rm fire n then add the mustard poppy curd batter (to prevent curd 4rm curdling)..let it simmer..when gravy reduces to half its original quantity...2 roughly crushed chillies..add 1/s cup of water n add 1/2 tbsp of mustur oil...n let it boil..garnish with chopped coriander (cilantro)leaves n serve hot
****Generally served with white rice(add a pinch of salt 1 tsp ginger juice 1 tbsp lime juice tiny pinch of asafoetida 1 tbsp clarified butter(ghee) to the cooked rice )
Source(s):
personal experience n tats wat my mom n grandmom had told me..2 of 3 found this review helpful.
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