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Recipe
Fish Curry
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- - 0.5 mm Dail
- - Inspired vector icons
- - Very modern style
- Hilsa fish (5 pieces)
- Maarshall Sunflower Oil (2 tbsp)
- Onion seeds or kalonji (1/2 tsp)
- Turmeric powder (1 tsp)
- Milk ((½ cup)
- Mustard paste (2 tbsp)
- Red chili powder (2 tsp)
- Slit green chilies (3 to 4)
- Water
- Salt (To taste)
- Add turmeric and salt to the fish pieces, rub the spices well.
- Heat the Maarshall Sunflower Oil in a pan. Slowly add in the marinated fish fillets. Fry each side for 2 minutes, till forms a slight crispy layer. Set aside.
- In the same pan, add onion seeds/ kalonji to the leftover mustard oil. Add slit green chilies. Fry till the spices release the aromas.
- Add turmeric powder, red chili powder, and stir. Add mustard paste and a little bit of water and mix.
- Add salt to taste. Add milk and bring it to a boil.
- Place the fish fillets back into the curry, stir carefully and cover with a lid, let it cook for a minute.
- Check the consistency, the gravy shouldn’t be too thick nor too thin.
- To garnish, add some more fresh slit green chilies.
- Serve hot.