Coconut mustard king fish curry mom’s secret recipes

This king fish curry, warm with mustard and coconut, is simply divine. The yellow mustard fits so well with coconut and gives this fish curry a unique taste in the Bengal fish. I wanted to keep it slightly seasoned, but tasty, so that only these spices and ingredients are used that can complement each other. I used white chili powder instead of red to keep the light mustard color and not to make it hot and spicy. The mustard coconut taste fits every fleshy white fish and the kingfish that fits so well in this equation. It is a simple and very simple curry that is ready in a very short time and makes a good meal with damped rice and papad. So tasty!

Here is the prescription:
Ingredients:

For the ground Masala:
4 cloves of garlic
8 small green chili peppers
1/2 small onion (limestone size)
1 tablespoon of yellow mustard grains
6-1 TL cumin seeds
1/4 cup of finely ground coconut
1 teaspoon of fresh lemon juice

For the curry
1 LB King Fischsteaks
1/4 tl black mustard grains
A pinch of methi (Bockshorn clover) seeds
1 strand of fresh curry leaves
1/2 TL turmeric powder
1 teaspoon of white chili powder
1 TL coriander powder
1/4 TL cumin powder
1/2 TL mustard powder
2 TSP Tamarind -Toilet
1/4 cup of rapeseed oil
Salt to taste

Instructions:

1. Clean and rinse the fish in cold flowing water, let it go well, rub it with salt and lemon juice and put it aside.

2.. Pulses of the yellow mustard and cumin seeds in a damp mill, then add the onion, the garlic, 2 green chilli peppers and grind into a fine paste. Grind the coconut separately into a fine paste.

3. Heat the oil in a saucepan. Add the black mustard grains as soon as you start stuttering into the Bockshorn clover seed. If you start changing the color easily, throw the curry leaves quickly, followed by Masala, Salt, White Chili, cumin and coriander powder. Methi (Bockshorn clover) seeds burn very quickly, so adding curry leaves and the ground masala keeps the combustion process)

4. Fry the masala in the oil, then mix the ground coconut paste and fry them further until it is reduced and starts to get out of oil from it.

5. Now add the salted royal fishing steaks. If you have the King fishing headpieces, you can also add them because the fish curry becomes more credible and delicious.

6. 1/4 cup of sprinkle water from the sides and cook the curry over medium heat.

7. Do not stir the fish as he cooks with a spatula. Hold the pot with your oven gloves and give the pot a gentle shake to move the fish pieces in the pot so that it does not stick to the floor.

8. 2 TL Tamarindpaste Mix water in 1/4 cup of water and add to the fish curry. Try the salt and fit in the salt.

9. If the curry is too thick, sprinkle a little water from the sides (so that a masala that sticks on the sides into which curry is washed), add a pinch of Jaggery and add a gentle shake to the pot.

10. Garnish with chopped coriander, drizzle fresh lemon juice and serve hot with steamed rice. Enjoy!

Notes:
1. For the best results, follow step in the same order. All instructions exactly to the letter. For example, the slightest delay when adding the ground masala in the temperature process leads to burned methi seeds, which would give the entire shell a burned taste.
2. Do not use the spatula to stir the curry when the fish boils. Use the glove to hold the pot and gently shake the curry. It is really important to follow this step while I cook any kind of fish.

Recipe

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