Fish Curry with Mustard
Ingredients
- 1 lb fish, cut into pieces
- 2 tbsp oil
- 1 tsp turmeric powder
- 2 tbsp mustard powder
- 1 tsp salt
- 8 green chillies
- 1 lb fish, cut into pieces
- 4 tbsp chopped garlic
- 1 green bell pepper thinly sliced into long strips
- 1 onion thinly sliced into long strips
- 1 tbsp oil
Instructions
- 1
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour. Chilli Fish The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is essentially based on the same set of spices).
- 2
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce. Fish Fry (Matcher Fry) Another testimony to the Bengali passion for fish- this dish is seldom to be found outside Bengal.