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Yellow Fish Curry

 This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day !





Ingredients

  • 450 g Rohu
  • salt to taste
  • 1 tsp turmeric powder ( during marination )
  • 10 Dried Lentil Dumplings ( bodi/vadi)
  • 2 tbsp Mustard seeds
  • 1 tbsp poppy seeds
  • 5 green chilies(2 for the paste + 3 slit for the curry)
  • 2 medium onions
  • 2 tomatoes
  • 4 Tbsp Mustard Oil
  • 1/2 tsp Kalunji ( nigells seeds)
  • 1/2 tsp sugar
  • 1/2 tsp turmeric powder ( for curry preparation )
  • 1/2 tsp ginger garlic paste.
  • 1.2 tbsp Raw mustard oil





Method
  1. Marinate the fish pieces with salt and turmeric.
  2. Coat the fish well with the masala.
  3. In a mixer grinder add mustard seeds, poppy seeds, and green chilies, add some water, as required, and grind into a smooth paste.
  4. On high heat add mustard oil, let it smoke, lower the flame when the oil turns pale yellow, this ensures that the pungency of the oil goes away.
  5. Add the fish pieces carefully. flip the other other and let it turn golden.
  6. Strain on a kitchen napkin and let it rest.
  7. Fry the bori until it is golden.
  8. In the same oil add kalunji, when they crackle, add the onions.
  9. Do not over fry the onions, just when it turns translucent, add the tomatoes.
  10. Add salt and 1/2 tsp sugar, mix it well.
  11. Now add 1/2 tsp ginger garlic paste, along with 1/2 tsp turmeric powder.
  12. Saute for 5 minutes on low flame.
  13. Now add the mustard and poppy seed paste.
  14. Add 1/2 cup water ( preferably the water used to clean the paste mix grinder jar )
  15. Let it cook on medium flame, mustard needs to be thoroughly cooked.
  16. Add water if necessary, keep tasting until there is no bitterness.
  17. Add the fish pieces one by one carefully.
  18. Let it simmer on low hear, stir lightly is required.
  19. Add the slit green chilies and the bori.
  20. Dip the bori in the gravy.
  21. At the end add 1.2 tbsp raw mustard oil. Do not mix and let it simmer for 2 - 3 minutes.
  22. Serve with rice.

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