Fish in Mustard Sauce
Instructions:
- Fish are often made into quick-boiled curries called jhol and kalia, or seasoned with mustard paste as in this recipe. Serve with rice and side dishes of lentils, vegetables, pickles, or chutney for lunch or dinner.
- salt, as needed
- 1â„4 cup (or more) mustard oil or vegetable oil
- 1â„2 tsp turmeric powder
- 2 trouts (about 1 pound each), cut crosswise into steaks
- 1 tsp nigella seeds (optional)
- 2 TBS prepared mustard
- 1 green chili, minced (or 1 green bell pepper, diced)
- 1 cup water
- 1â„2 cup fresh cilantro, chopped
- Mix 1â„2 teaspoon salt, 1 teaspoon oil, and turmeric powder.
- Rub over and inside fish, and allow to marinate for 10 minutes.
- In a skillet, heat about 1â„4 cup oil (or just enough for shallow frying) over medium heat.
- Fry the fish, covered (to prevent splattering), until brown on both sides. Set aside.
- In a wok, heat 1 tablespoon oil.
- Stir in nigella seeds (if using), mustard, and chili or bell pepper.
- Add 1 cup water and let boil.
- Add the fried fish, cover, and simmer for about 5–8 minutes until heated through.
- Stir in cilantro and simmer for another 5 minutes.
- Taste and adjust seasoning.
- Serve immediately.