Ariso Recipes
Mustard Marinated Fish in Tangy Tomato Sauce
Last update date: February 24, 2012
Step into the realm of Mustard Marinated Fish in Tangy Tomato Sauce. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Mullet Fish (or Parshe), Yellow Mustard Paste. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Bengali
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Start by marinating the mullet fish (or parshe) with 1 teaspoon of turmeric powder and a pinch of salt. allow it to rest for 5 minutes.
2
Heat mustard oil in a frying pan over medium heat. fry the marinated fish until it turns light brown on both sides. remove the fish from the pan and set it aside.
3
In the same pan with the remaining oil, add nigella seeds (kalonji) and green chilies. saut„© until the seeds start to crackle.
4
Add tomato puree, the remaining turmeric powder, red chili powder, and salt. cook on medium heat until the oil starts to separate from the masala paste.
5
Pour in about 1-1/2 cups of warm water, stirring well to create the sauce. bring the curry to a boil, adjusting salt to taste.
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