Fish Curry with English Mustard (Bihari)
Sharda ki Fish Curry From Bihar
Sharda comes from Bihar region of India, where they eat a lot of fish. Their curries are somewhat similar to Bengali curries. She takes great pleasure in cooking and feeding people. This is one of her lovely fish curries. Mamta. Serves 6
500 gm. or 1 lb. any firm fish like salmon/haddock/cod/any other fish available locally, cut into 2 inch pieces or steaks.
1/2 tsp. turmeric
1/2 tsp. salt
3-4 cloves of garlic or 1 heaped tbsp. ground or grated fresh garlic
4-5 tbsp. cooking oil
1/2 tsp. mustard seeds (rai)
1/4 tsp. fenugreek seeds (methi). Donï¿½t use more, these seeds are bitter
20 fresh curry leaves (meetha neem)
1 medium onion, peeled and grated or very finely chopped
1 tsp. coriander powder
1/4 tsp. chilli powder, adjust to taste (optional)
2 medium sized chopped tomatoes or 1/2 cup tinned tomatoes
1 tsp. Garam Masala
1 cup water
2 tsp. English (Colemanï¿½s) mustard paste
Salt to taste
A handful of coriander leaves and fresh dill (soa or suva), chopped, for garnish
Wash and dry fish pieces.
Mix garlic, turmeric and salt, cover the fish pieces in this mix and marinate for 1/2 hour or so.
Heat oil in a wok or frying pan and fry all fish pieces in moderately hot oil, until fish is sealed and browned a little on all sides. Keep aside on an absorbent paper.
In the remaining oil, add mustard seeds and fenugreek seeds. When the seeds splutter, add curry leaves and stir. Mustard seeds jump a lot; you may need to cover for a few seconds. Do not allow seeds to burn, burnt seeds are bitter.
Add onions and fry until dark, golden brown.
Add coriander powder, chilli powder, garam masala and chopped tomatoes. Fry for a few minutes, until oil separates.
Mix Colman's mustard paste with 1 cup of water and add to the pan.
Bring to boil and simmer briskly, for 2-3 minutes.
Add Fish, bring to boil and simmer for another 5-6 minutes. Do not cover.
If you are short of fish or it is very expensive, you can add potatoes to this curry. Slice 1-2 large potatoes into thick discs. Marinate in turmeric, salt and garlic, along with the fish. Fry in the same oil as the fish, until nicely browned. Add to the gravy at the same time as the fish.