Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fish in tangy mustard sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Fish in mustard sauce - spicy,tangy & creamy. In odisha we call this 'Macha Besara', Macha means fish and besara is the mustard gravy. This fish curry is a variation to bengali fish curry in mustard sauce with some add on spices.
Fish in Tangy Mustard Sauce is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Fish in Tangy Mustard Sauce is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook fish in tangy mustard sauce using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fish in Tangy Mustard Sauce:
- Make ready 500 gms rohu fish cut into pieces
- Make ready 1 1/2 tsp turmeric powder
- Take To taste salt
- Get 2 tbsp mustard oil
- Make ready 1 tsp panch phoron
- Make ready 1 onion chopped
- Prepare 2 green chillies ,slit
- Make ready 1 sprig curry leaves
- Prepare 2 dry mango pieces
- Get For Mustard Paste–
- Prepare 4 tsp mustard seeds
- Get 6-7 garlic cloves
- Prepare 2-3 dry chillies
In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper. Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly. In a bowl, whisk the mustard, olive oil, lemon, shallot, and thyme. Season the fish well with salt and pepper.
Steps to make Fish in Tangy Mustard Sauce:
- Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.
- Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside.
- Heat a skillet or frying pan. Add 3-4 tsp oil and spread it evenly. Gently place the marinated fish pieces and shallow fry them until light brown from both sides on low medium heat. Keep aside.
- Heat remaining oil in a deep pan. Add panch phoron. When they start to crackle add chopped onion, green chilli and curry leaves. Saute for 3 minutes or until onion turns translucent.
- Next, add the mustard paste with 2 cups of water. Add 1/2 tsp turmeric powder, salt to taste and bring it to a boil.
- Once the water comes into rolling boil, slowly add the fried fish and dry mango pieces. Cover and cook on a medium flame for 10 minutes or until it reaches a medium consistency.
- Once done, switch off the flame.
- Serve hot with plain white rice.
Pour the mustard mixture over the fish. It's light and perky with a mellow base of gluten free mayonnaise, a strong tangy note from French's ® Classic Yellow Mustard , and a pop of spicy heat from onions and horseradish. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. In a shallow bowl, combine the first six ingredients.
So that is going to wrap it up for this special food fish in tangy mustard sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
