Fish curry

Dear readers this is one of the favorite dish of mine that is why I am sharing this recipe with you all as my first recipe. I have brought up in West Bengal and since my childhood days we used to have it in daily basis so none other than fish curry about I am talking whenever I talk about it reminds my old memories. Let’s look for ingredients.

 Ingredients:

     Rohu fish - 1 kg (sliced)

     Mustard seeds - 1 tea spoon

     Salt - as per taste 

     Curd - 4 table spoon

     Kashmiri mirch powder - 1 tea spoon

     Green chili - as you like medium or high spicy

     Crushed onion - 3 in big size

     Crushed tomato - 3 red color in big sizes

     Mustard Oil - to fry fish and to make gravy

    Crushed mustard (with the help of sieve drain it we need drained water for flavor) - ½ cup

     Ginger & garlic paste - 2 tea spoon

     Lemon - 1 medium size

     Coriander powder - 3 tea spoon

     Cumin powder - 3 tea spoon

     Meat/Fish curry mashala - 2 tea spoon

     Coriander leaves - 3 tea spoon (chopped)

     Bay leaf - 2 pieces

     Water - as required

     Turmeric powder - 1 tea spoon

     Tamarind (soaked in water before 15 min) - 2 or 3 tea   spoon

     (You can change the quantity as per your requirements)

Let’s start how to cook it:-

Get the fish into the bowl rub and wash it gently for 4 or 5 times with regular water. Strain the whole water from it and add some salt, turmeric powder, lemon juice, meat mashala and kashmiri lal mirch and mix it gently and keep it aside for marinating till 30 min.

Put the pan on the medium flame and get the mustard oil in it for fry the fish and after heating the oil with the help of sieve put the fishes into the oil slightly and let them fry until it becomes red after that flip it very gently and after frying both side took it away to the plate, likewise fry all the sliced fishes and keep aside.

Now let’s prepare gravy, get a pan which we have used before, let the pan heat on the mediuhm flame add oil (4 table spoon) you can use the remaining oil from frying the fish or fresh as you like, after heating the oil get the bay leaf into it after that add some mustard seeds let them fry for 4 or 5 second then drop the green chilly then get the crushed onion and stir until it becomes brown and add ginger garlic paste and stir it for one or two minute then add turmeric powder, salt to taste, add the crushed tomato and stir it until it separates oil and then add coriander powder, cumin powder and add meat / fish curry mashala and fry it until it becomes golden brown then add curd and again fry it for 5 to 8 minutes to smooth paste after 8 minute add water as you require for your gravy and after boiling the gravy add crushed mustard water and boil again for 3 or 4 minute then get into the tamarind liquid and boil it for 5 minute then get off the flame add fried fishes gently into the gravy and spread the coriander leaves and serve it warm with the rice.