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For the marination
- 500 gms curry cut fish
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp mustard oil
For the gravy
- 1/2 cup mustard oil
- 4 tbsp mustard seeds (sarson)
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 2 tsp Kashmiri red chilli powder
- 3 tbsp garlic paste
- 2 large tomatoes finely chopped
- 1/2 tsp salt or to taste
- 1/4 tsp mustard seeds (sarson)
- 1/4 tsp fenugreek seeds (methi dana)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 2 tbsp chopped green coriander leaves
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To begin, marinate the fish. Add salt, Kashmiri red chilli powder, turmeric powder, and mustard oil. Mix until the fish pieces are well coated. Leave aside to marinate.
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In the meantime, prepare the masala. Grind 4 tbsp mustard seeds with a bit of water to make a smooth paste. Remove to a bowl.
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Add cumin powder, coriander powder, 1 tsp Kashmiri red chilli powder, and garlic paste. Mix well and keep aside.
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Heat mustard oil in a pan to the smoking point and let it cool a bit. Shallow fry the fish pieces until cooked. Remove and keep aside.
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In the same oil, add the mustard and fenugreek seeds. Allow them to crackle.
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Add in the masala paste you prepared earlier. Saute for a minute on medium to low heat until the liquid dries a bit.
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Add the chopped tomatoes with salt, Kashmiri red chilli powder, and turmeric powder. Cook until the tomatoes soften and oil begins to appear on the sides. Add a bit of water if required.
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Now, add the fish pieces.
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Add about 2 cups of water to form a gravy. Allow it to come to a boil. Lower the heat and let it cook for a few more minutes. Adjust the gravy as par your taste. Check the salt and add more if required.
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Finish with chopped green coriander leaves and garam masala powder. Mix well.
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The Jharkhand Style Fish Curry is ready to serve. Serve hot with boiled rice.
- I have used katla fish (south Asian carp) for this recipe. You can use the fish of your choice.
- Use yellow mustard seeds if you prefer a less pungent gravy.
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