"Fish cooked in sweet and tangy mustard & mango gravy"
Sweet and Tangy Mustard Fish
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 pounds Cod Filet cut into small pieces
- 1 cups diced Green Mangoes
- 3 tablespoon Yellow Mustard Seeds
- 2 pieces Thai Green Chili
- 1/4 teaspoon Cumin Seeds
- 1/4 teaspoon Fennel Seeds
- 1/4 teaspoon Nigella Seeds (optional)
- 1/4 teaspoon Fenugreek Seeds (optional)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (optional)
- Salt to taste
- Sugar to taste
- 2 tablespoons Vegetable Oil
Method
Step 1
Wash the fish filet and rub some red chili powder, turmeric powder and salt mixture.
Step 2
In a skillet, heat 1 tbsp of vegetable oil and sear the fish for about 2 minutes on each side. Keep it aside in a flat dish.
Step 3
Strain the soaked mustard seeds. In a spice grinder or magic bullet, grind the mustard seeds with green chilies and a pinch of salt, to a smooth paste. Add some water if needed.
Step 4
Add the remaining oil in the skillet and splatter the cumin and fennel seeds. Add the mustard seed paste. Cook for about 3 to 4 minutes.
Step 5
In a small bowl, mix the remaining turmeric powder, red chili powder (optional) and salt with about 2 to 3 tbsp of water.
Step 6
Add this spiced liquid to the skillet and mix. At this time add the fish pieces and cover the skillet with a lid. Cook for about ten minutes or until the fish is cooked, over low heat.
Step 7
Uncover the skillet, and let it cook for another 5 to 7 minutes, until the gravy thickens. Adjust the seasoning with salt and sugar to balance the sweet and tangy flavor.
Step 8
Enjoy the fish with fresh steamed basmati rice.