Fish Curry With Mustard Paste ( Seafood / Curries )
Ingredients:
250 g salmon, cut into 2 inch pieces
250 g potatoes diced
½ tsp turmeric
½ tsp salt
½ tsp sugar
4 cloves of garlic, grated
4 tbsp cooking oil
¼ tsp fenugreek seeds (methi). These seeds are bitter, so don't add extra
20 fresh curry leaves
1 medium onion, very finely chopped
1 tsp coriander powder
¼ tsp chilli powder
2 medium sized chopped tomatoes
1 tsp Garam Masala
2 tsp Colman’s English mustard paste
Salt to taste
A handful of coriander leaves and fresh dill, chopped, for garnish
Method:
Wash and dry fish and potato pieces. Mix garlic, turmeric, sugar and salt, coat fish and potato pieces with this mix and marinate for ½ hour. Heat oil in a frying pan and fry the fish and potato pieces in moderately hot oil, until the pieces are browned a little on all sides. Keep aside on an absorbent paper. Transfer the oil to a pan, add fenugreek seeds. Add curry leaves and stir. 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 mustard paste with 1 cup of water and add to the pan. Bring to a boil and simmer for 2-3 minutes. Add fish and potatoes, bring to a boil and simmer for another 5-6 minutes. Do not cover. Garnish with coriander and dill leaves and serve hot with Boiled Rice.
