Tangy Mustard Fish Curry With Steamed Rice Recipe

About this recipe

A traditional Odia-style tangy fish curry cooked with mustard paste, turmeric, and tomatoes, paired with steamed basmati rice for a wholesome and nutritious lunch.

Ingredients

• - Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli
• 250g Green Chilli
• 250g Ginger
• 250g Coriander
• 10G Salt
• 200 ml Mustard Oil
• 500 ml Water
• 1 kg Basmati Rice

Instructions

1. Step 1: Begin by preparing the mustard paste. Soak 3 tablespoons of mustard seeds in 50 ml of water for 10 minutes. Grind them into a smooth paste along with 5 garlic cloves, 10 g of ginger, and 2 green chilies.
2. Step 2: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat until the oil begins to shimmer, approximately 2 minutes. Add the mustard paste and sauté for 3-4 minutes, stirring continuously, until the raw smell disappears.
3. Step 3: Add 150 g of chopped tomatoes, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder to the pan. Cook for 5-6 minutes until the tomatoes soften and the spices are well combined.
4. Step 4: Add 400 g of cleaned Rohu fish pieces to the pan and gently coat them with the mixture. Pour 500 ml of water into the pan, season with 1 teaspoon of salt, and let it simmer for 15 minutes on low heat until the fish is fully cooked and the curry thickens.
5. Step 5: While the curry is simmering, rinse 150 g of basmati rice under running water until the water runs clear. Cook the rice in a pot with double the amount of water (300 ml) over medium heat for 10-12 minutes until tender. Drain excess water if necessary.
6. Step 6: Garnish the fish curry with freshly chopped coriander leaves. Serve hot with steamed rice for a balanced and flavorful meal.