Recipe of Super Quick Homemade Fish in Tangy Mustard Sauce
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Quick Fish in Tangy Mustard Sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish in Tangy Mustard Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish in Tangy Mustard Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish in Tangy Mustard Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fish in Tangy Mustard Sauce estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can cook Fish in Tangy Mustard Sauce using 13 ingredients and 8 steps. Here is how you cook it.
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Ingredients and spices that need to be Make ready to make Fish in Tangy Mustard Sauce:
- 500 gms rohu fish cut into pieces
- 1 1/2 tsp turmeric powder
- To taste salt
- 2 tbsp mustard oil
- 1 tsp panch phoron
- 1 onion chopped
- 2 green chillies ,slit
- 1 sprig curry leaves
- 2 dry mango pieces
- For Mustard Paste--
- 4 tsp mustard seeds
- 6-7 garlic cloves
- 2-3 dry chillies
Steps to make Fish in Tangy Mustard Sauce
- Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.
- Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside.
- Heat a skillet or frying pan. Add 3-4 tsp oil and spread it evenly. Gently place the marinated fish pieces and shallow fry them until light brown from both sides on low medium heat. Keep aside.
- Heat remaining oil in a deep pan. Add panch phoron. When they start to crackle add chopped onion, green chilli and curry leaves. Saute for 3 minutes or until onion turns translucent.
- Next, add the mustard paste with 2 cups of water. Add 1/2 tsp turmeric powder, salt to taste and bring it to a boil.
- Once the water comes into rolling boil, slowly add the fried fish and dry mango pieces. Cover and cook on a medium flame for 10 minutes or until it reaches a medium consistency.
- Once done, switch off the flame.
- Serve hot with plain white rice.
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