Fish curry in a light mustard sauce
Fish curry in a light mustard sauce is the curry of my dreams. Succulent tender fish cooked in a spicy and tangy mustard gravy in the traditional Oriya way, just the way my mom and grandma used to. This curry is best eaten with simple steamed rice.
Servings Prep Time
4 15mins
Cook Time
45mins
Servings Prep Time
4 15mins
Cook Time
45mins
Ingredients
For marinating the fish:
For tempering or tadka:
Instructions
For the mustard paste
  1. Make the paste by following the recipe provided in the link below in the notes. Marinate the fish in the ingredients listed above for 15- 30 mins max.
For the fish:
  1. Heat some Mustard Oil in a kadhai or pan. When hot, add the fish to the pan making sure its away from you, coz it will definitely splatter. Do not overcrowd. Do not move the fish immediately. Let it fry on one side for 3-4 mins, turn it over to the other side and cook for another 5 mins till done. It should be golden brown. Remove from the pan and set aside the fried fish on a plate.
For the curry:
  1. Heat a little mustard oil in a kadhai or pan.I use the same oil the fish was pan fried in to incorporate even more flavor. Add black mustard seeds, pop a red chillie, once it splutters add some curry leaves,saute for 30 secs. Now add the onions and cook till pink and translucent.
  2. Next add the prepared ground mustard masala/paste to the onions, adjust turmeric and red chili powder as per taste. Cook well, stirring for 3-4 minutes.
  3. Add in the chopped tomatoes,a pinch of salt and cook the masala till oil leaves from the sides. If the masala sticks, splash a little water and continue stirring it. Add the tamarind paste , mix well and cook for a min.
  4. Once the masala is done, add in sufficient water to make a gravy ,around 2 cups. Once the water is bubbling, add in the fried fish pieces. (I reserve some fried fish to eat as it is) Lower the flame and let it simmer for 15 minutes till thick and cooked beautifully. Once done, turn off the gas.
For the tadka / tempering:
  1. In a small tadka pan, add a little mustard oil, mustard seeds, dried red chilies and the curry leaves. Let it splutter. Then simply pour this over the curry and immediately close the lid and let rest for 10 mins. When ready to serve, add chopped coriander to your curry and srev with plain rice and lemon wedges on the side. Enjoy!