FISH CURRY RECIPE | ROHU FISH CURRY | HOW TO MAKE FISH CURRY

Marination - Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of mustard oil in a shallow bowl. Add the fish fillets and Marinate the fish by rubbing on all sides of the fish and keep aside for 30 minutes. Combine the onion, garlic, ginger, and cashews in a blender or food processor and blend until the mixture forms a paste. Heat 5 tablespoon of Mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside. Heat 5 tablespoon of Mustard oil and add the paste made earlier, stir in the prepared paste; cook and stir for a minute or two over a medium-high heat. Add the pepper, turmeric, cumin, coriander, 1 teaspoon salt. Cook and stir for an additional five minutes, add chopped tomato and keep Stirring it. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, cook it for r 15 minutes or until the oil comes to the surface and seeps to the sides of the pan. Now gently place fish fillets in the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat to minimum, , covered, until the fillets are cooked through – this should take no longer than 5 minute. To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like it and leave your valuable comments and also Like on Facebook and Follow on Instagram.